Chilled Blanched Spinach in Dashi and Soy with Bonito Flakes

What you need

• 250 g (9 oz) fresh spinach, with roots, if possible
• 150 ml (2/3 cup) dashi
• 1 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp salt, for the boiling water
• 5 g (2 tbsp) bonito flakes

Method

Restated from the original video

1. 1

   Combine the dashi, soy sauce and mirin in a small pan. Bring to a simmer for 1 min, then cool completely.

2. 2

   Rinse the spinach well in several changes of water, scrubbing the dirt from the roots.

3. 3

   Bring a large pot of water to a boil and add the salt.

4. 4

   Holding the spinach by the roots, lower the stems into the water for 15 seconds, then let go of the leaves.

5. 5

   Cook for another 30 seconds, until the stems are bright green and just tender.

6. 6

   Lift the spinach straight into a bowl of ice water and leave it for 1 min.

7. 7

   Gather the spinach into a tight bundle and squeeze out the water, working from the stems to the leaf tips.

8. 8

   Cut off the roots and slice the bundle into 4 cm (1 1/2 in) lengths. Squeeze lightly once more.

9. 9

   Pile the spinach in two small bowls and pour the cooled dashi mixture around it.

10. 10

    Top with the bonito flakes just before serving.

Imported from japan.recipetineats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.