[Hisako Okuzono's Daily Recipe] Okuzono-style Spinach Ohitashi

********************************************

1. Pour 1-2 cm of water into a frying pan and bring to a boil. Lay the spinach in the pan, cover with a lid, and steam-boil (about 2 minutes).

2. Remove to water to cool, squeeze out the excess moisture, and cut into bite-sized pieces.

3. Mix in the sesame oil and bonito flakes.

4. Drizzle with soy sauce to taste when serving.

******************************************
・You can store it in the refrigerator for 3 to 4 days before adding the soy sauce.
******************************************

<Check out the cooking method in the video!>

******************************************

This is part of the basic cooking series.

Spinach is cheap and delicious right now,
so I thought I'd share a recipe using spinach...
but

I figured it would be best to introduce the basic ohitashi here.

If you can master this,
you can arrange it in any way you like later.

There are three points to the Okuzono style

Steam-boiling in a frying pan
How to enjoy even the roots deliciously
The timing of seasoning

By steam-boiling in a frying pan,
not only can you easily cook it with a small amount of water,
but you can also prevent the loss of water-soluble vitamins, minerals, and umami.

It's simple, delicious, and packed with nutrition,
making it truly the perfect method.

How to cut the pink part of the roots,
please check that in the video.

The pink part of the roots
is incredibly sweet and delicious,
so please be sure to try eating it this way.

As for the third point, the seasoning,
by adding the soy sauce when you eat it,
the flavor will never be off.

You can even store it before seasoning.

It might sound simple when written down,
and you might think it's nothing special,
but once you actually try it,

you'll definitely think,
I see!

Okuzono-style Spinach Ohitashi

It's super easy
and super delicious, so

even Popeye would be surprised,
please eat lots of spinach.

*********************************

<Quick Additions & Serving Variations>

■ Spinach and Tuna Salad

■ Spinach Shira-ae (Tofu Salad)

Instant Spinach Gratin

Spinach and Thick Fried Tofu Teriyaki Bento

Instant Spinach Miso Soup

Spinach with Grated Daikon and Ponzu

****************************************

■ Read Toshiko Okuzono's "My Family's Classic Spinach Ohitashi"