SPINACH OHITASHI (JAPANESE SPINACH SALAD WITH SAVORY BROTH)
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 352 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TOSAZU
Provided by Paula
Time 8m
Number Of Ingredients 3
Steps:
- Put the sanbaizu and mirin in a pot and bring to a boil.
- Add the katsuobushi flakes and turn off the heat.
- Let it sit a little, then strain in a cheesecloth. Aaaand that's it!
OYSTERS WITH TOSAZU DRESSING 3 WAYS
Tosazu is a light Japanese dressing made up of vinegar, soy sauce, mirin and bonito dashi stock. It is a delicious way to enjoy fresh oysters. Try three different toppings on Oysters with Tosazu Dressing.Total Time does not include time required to make Tosazu but even if you make it from scratch, it takes only 5 minutes or so.
Provided by Yumiko
Categories Appetiser
Time 10m
Number Of Ingredients 10
Steps:
- Remove oysters from the shells and place the oysters in a sieve. Sprinkle salt over the oysters and massage gently several times with your hand.
- Rinse the oysters well under cold running water and drain well.
- Clean the shells, removing tiny broken shell pieces. Drain water well.
- Return the oysters back to the shells and place them on a large serving plate.
- Pour 1 teaspoon of Tosazu over each oyster, then place ½ teaspoon of shallots on each oysters.
- Pick ¼ teaspoon each of momiji oroshi, squeeze slightly to get excess moisture out if necessary, and place it on the oysters.
- Roll perilla leaves together and cut the roll to 1mm thick all the way through. Untangle the rolled strands.
- Pour 1 teaspoon of Tosazu over each oyster.
- Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster.
- Pour 1 teaspoon of Tosazu over each oyster.
- Sprinkle 1 teaspoon of chives on each oyster, covering half of the lip-side of the oyster.
- Sprinkle ground seaweed over the white side of the oyster.
- Place several ikura in the center of each oyster.
CHARD OSHITASHI
Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly cooked, drained, and chopped, and then tossed with soy sauce and topped with bonito flakes.
Provided by Martha Stewart
Categories Dinner Side Dishes
Time 25m
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
- When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.
SPINACH OSHITASHI STYLE
This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.
- In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.
OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)
From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.
Provided by Chef Kate
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toast the sesame seeds in a skillet until lightly colored. Cool.
- Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
- Have an ice bath ready.
- Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
- Squeeze dry and place in a bowl.
- Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
- Serve at room temperature.
OSHITASHI WITH TOSAZU
This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
- Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
- Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
- Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.
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