Japanese Spinach – A quick 5min dish

Hubby T is on a diet. He has gone off carbs for a whole month, and trying to run 3.2km 3 times a week.  It’s been a month of stretching my imagination thinking of new dishes to prepare for his meals.

I looked into the vegetable compartment this week and found spinach.  T does not really like green leafy vegetables.  How do I prepare spinach such that he will eat it? Ah, the Japanese way.

Ingredients:

1 bunch of spinach (puah leng chai)

Spinach
Spinach

Japanese Tsuyu (see previous blog on Oden for photo of this stock)

Tsuyu

Bonito flakes

Bonito flakes
Bonito flakes

Sesame seeds

Sesame seeds
Sesame seeds

Lemon (optional)

Method:

Boil water

Put in spinach and stir for about 45 sec to a 1min

Take out spinach and rinse under cold water immediately

Squeeze dry. Squeeze very dry.

It’ll look like this:

 

 

Cooked cold rinsed spinach cut into ~2 inches length
Cooked cold rinsed spinach cut into ~2 inches length

Put it in the fridge until ready to serve. The colder it is, the nicer.

Just before serving, do the following:

Dilute Tsuyu with cold water. Add a dash of lemon if you like (optional).

Pour it over the spinach

Toss some sesame seeds over the dish

Add bonito flakes and serve

Spinach cooked Japanese style
Spinach cooked Japanese style