Guest Author - Sherry Van Der Elst
Many recipes call for removing and discarding spinach stems and using just the tender leaves, but the Japanese usually consume both.
I especially enjoy this dish served over a bed of brown rice that's been steamed in a low-sodium chicken or vegetable broth for added flavor.
1 bag fresh spinach
3 tbsp dashi see recipe link below
1 tbsp soy sauce
1 tsp dried bonito flakes
1. Wash spinach thoroughly: fill sink or a large bowl with fresh, cold water. If necessary, remove tough stem ends by twisting or cutting off. Place spinach leaves in water and swish them around with your hands to dislodge grit and dirt. Let stand a few minutes to allow dirt to sink to the bottom of bowl or sink. Remove spinach from water and thoroughly dry in a salad spinner or blot with paper towels.
2. Bring about two quarts of salted water to boil in a large pot. Add spinach and boil for 1 minute. Drain well, then shock with cold water. Drain spinach thoroughly and cut into two-inch lengths.
3. In a small bowl, whisk together dashi and soy sauce. Place spinach in a bowl or on a plate and drizzle with dashi-soy mixture. Garnish with bonito flakes and serve.
