Japanese Spinach Salad (ほうれん草おひたし) Easy Recipe With Gluten Free Option Recipe by Julie - Mrs. Lin's Kitchen
Cooking Instructions 1 In a storage container add the following ingredients and mix well (dashi, mirin, soy sauce, salt and sugar). 2 Bring a pot of water to a boil. 3 Add spinach slowly and boil for about 10 seconds. Add the remaining leaves and continue to boil for a total of one minute. 4 Prepare a bowl of ice cold water, take out the spinach, dump them in the bowl of ice cold water, and leave in for about 5 minutes. 5 Squeeze as much water as possible out of the spinach, and cut to sections about 1-1/2 to 2 inches. 6 Add the cut up spinach to the pre made marinade and store in refrigerator for at least 30 minutes. The longer you store it the better it'll taste. 7 Take out before serving, add additional marinade, and sprinkle sesame seeds or katsuobushi according to your preference. 8 Https://youtu.be/rKWjlHQ8ldo 1 In a storage container add the following ingredients and mix well (dashi, mirin, soy sauce, salt and sugar). 1 In a storage container add the following ingredients and mix well (dashi, mirin, soy sauce, salt and sugar). 2 Bring a pot of water to a boil. 2 Bring a pot of water to a boil. 3 Add spinach slowly and boil for about 10 seconds. Add the remaining leaves and continue to boil for a total of one minute. 3 Add spinach slowly and boil for about 10 seconds. Add the remaining leaves and continue to boil for a total of one minute. 4 Prepare a bowl of ice cold water, take out the spinach, dump them in the bowl of ice cold water, and leave in for about 5 minutes. 4 Prepare a bowl of ice cold water, take out the spinach, dump them in the bowl of ice cold water, and leave in for about 5 minutes. 5 Squeeze as much water as possible out of the spinach, and cut to sections about 1-1/2 to 2 inches. 5 Squeeze as much water as possible out of the spinach, and cut to sections about 1-1/2 to 2 inches. 6 Add the cut up spinach to the pre made marinade and store in refrigerator for at least 30 minutes. The longer you store it the better it'll taste. 6 Add the cut up spinach to the pre made marinade and store in refrigerator for at least 30 minutes. The longer you store it the better it'll taste. 7 Take out before serving, add additional marinade, and sprinkle sesame seeds or katsuobushi according to your preference. 7 Take out before serving, add additional marinade, and sprinkle sesame seeds or katsuobushi according to your preference. 8 Https://youtu.be/rKWjlHQ8ldo 8 Https://youtu.be/rKWjlHQ8ldo More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Macaroni And Beef Casserole Moist chocolate cake Enchanting keto crab stuffed mushrooms Ground Beef in Tomatoes Coke Wings Macaroni And Beef Casserole Moist chocolate cake Enchanting keto crab stuffed mushrooms Ground Beef in Tomatoes Coke Wings Donut cakes Cinnamon Crumble Banana Cupcakes Macaroni And Beef Casserole Chicken Katsu Rice Bowl with Sesame Miso Sauce Kinako & Cinnamon Cookies Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum) Multi purpose chicken filling 🥧🥧🥧 Buttermilk bread Banana shake with date and chocolate spread 🍸🍸🍸 Chocolate heaven tea cake Donut cakes Cinnamon Crumble Banana Cupcakes Macaroni And Beef Casserole Chicken Katsu Rice Bowl with Sesame Miso Sauce Kinako & Cinnamon Cookies Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum) Multi purpose chicken filling 🥧🥧🥧 Buttermilk bread Banana shake with date and chocolate spread 🍸🍸🍸 Chocolate heaven tea cake