Spinach ohitashi with Ponzu and katsuobushi
Spinach blanched, squeezed and rolled in a bamboo mat, then cut into rounds and dressed with Ponzu, sesame and Katsuobushi: from Hanataba’s kitchen notes.
- Type
- Recipe · Vegetables
- Prep
- 15 min
- Cooking
- 3 min
- Serves
- 4 people
Ingredients
- 500 g fresh spinach (or watercress)
- 4 tbsp UMAMI Ponzu
- ½ tsp sugar
- ¼ tsp UMAMI Hon Dashi dissolved in 1 tbsp hot water
- 1 tbsp UMAMI Organic toasted white sesame, ground
- 1 handful of UMAMI Katsuobushi
- Salt
Method
- 01
Mix the Ponzu, sugar and dissolved Hon Dashi: this is the sauce.
- 02
Bring plenty of salted water to the boil and blanch the spinach for 1–2 minutes (watercress for 3–5 minutes).
- 03
Drain and plunge straight into iced water, then squeeze out very thoroughly.
- 04
Lay the spinach on the bamboo mat, roll it up tightly to shape it and press out the last of the water, then cut the roll into 3 cm rounds.
- 05
Stand the rounds upright on the plates, pour over the sauce and finish with ground sesame and Katsuobushi.
UMAMI products used
-
Ponzu
ポン酢A citrusy soy-based sauce, fresh and savoury.
- Formats
- 250 ml
- Origin
- Made in Italy
-
Hon Dashi
本だしPowdered dashi stock with katsuobushi, shiitake and kombu.
- Formats
- 100 g
-
Katsuobushi
鰹節Flakes of dried, smoked skipjack tuna, for dashi and okonomiyaki.
- Formats
- 40 g
- Origin
- Made in France
-
Organic toasted white sesame
白ごまOrganic toasted white sesame seeds for sushi, poke and desserts.
- Formats
- 500 g
- Certifications
- BIO
