Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Spinach in dashi sauce

Horenso no ohitashi

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 800 ml dashi
  • 400 g bunch of spinach
  • 3 tsp

Method

  1. Bunch together the stems of the spinach and cut off their roots. Blanch in hot salted water, then immerse in cold water. Drain thoroughly.
  2. Add the dashi, soy sauce, salt and mirin into a pan, and when they reach boiling point, dip the spinach leaves into the pan, remove immediately and cool. Allow the dashi in the pan to cool. When cold, place the spinac