Ohitashi

Marinade / broth for soaking leafy greens in the japanese style such as Spinach, Bok Choy,
Chrysanthemum greens, Tomatoes (peeled), kale, Broccoli typically garnished with bonito
flakes. Other possible garnishes include black sesame meyer lemon zest

Dashi 5oo ml
Soy, light color 30 ml
Salt 5g
Mirin 30 ml

● For greens: Blanch, shock, squeeze greens

● Can hold lined in container with paper towel
● Marinate greens for 10 min in broth
● Allow excess to drip off but do not squeeze
● Can serve with excess unused broth and or any garnishes listed above

Spinach Kuro Goma-ae (Sweet Black Sesame Dressing)

Today’s recipe Spinach Kuro Goma-ae is a pure vegetarian dish and very quick to make. The dressing
has the full flavour of black sesame. It is a counterpart of the Chrysanthemum Leaves Goma-ae recipe
that I posted a long time ago.

Recipe Type: Salad, Side

200g / 7.1oz spinach Bloomsdale prefered

A pinch of salt

Kuro Goma-ae Dressing

3 tbsp roasted black sesame seeds (note 1)

1 tbsp soy sauce
1 tbsp sugar
1 tsp mirin

Instructions
1. Put the sesame seeds in a frying pan without oil and dry roast them over medium heat
for 2-3 minutes (note 1).
2. Put the sesame seeds in a mortar and grind them until majority of seeds are ground.
3. Add the remaining Kuro Goma-ae Dressing ingredients to the sesame and mix well.
4. Fill a large pot with water, add a pinch of salt, and bring it to a boil.
5. Submerge the bottom part of the spinach into the boiling water and keep the leaves out
of the water for about 15 seconds, then push the leaves into the water. Boil for 30
seconds or so, until the stems become soft.
6. Drain and rinse the spinach under cold running water, ensuring that dirt near the clusters
is cleaned off.
7. Take a few stems of spinach at a time, squeezing the water out as much as you can and
place them on a cutting board horizontally. Repeat for the rest of the spinach.
8. Trim off the roots by cutting just above the pink part. This will remove each leaf from the
cluster.
9. Cut the spinach into 5cm / 2" long pieces.
10. Take each 5cm / 2" bunch, squeeze the residual water out and transfer it to the mortar
(note 2).
11. Mix well until all the spinach pieces are coated in the dressing. Transfer to serving bowls.

Recipe Notes
1. If you cannot find roasted sesame seeds, you can use raw sesame seeds. If using raw sesame
seeds, you need to dry roast them for 10-15 minutes.
2. If your mortar is small and the spinach cannot fit in, transfer the dressing to a bowl and mix the
spinach and the dressing in the bowl.
3. Also use the sesame dressing for baby carrots, asparagus, broccoli rabe ect