All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Horenso no shami-bitashi / spinach in shami broth

Ohitashi with a Chinese twist.


Half bunch spinach
2 tsp shami dried shrimp
2-3 tbsp water (not in photo)
1/2 tbsp sake
1 tsp soy sauce
Oil (not in photo)


Chop shami into small pieces, place in bowl and add 2-3 tbsp water and sake, and microwave for 30-60 seconds.


Add soy sauce and sesame oil, and set aside.


Cut spinach into 4-5 cm.

In a pot, bring water to boil, add 1 tbsp oil, and blanch spinach, putting stem part first.


When leaf color brightens, immediately drain.

Squeeze excess water by pressing on colander with chopsticks or spoon.


Put spinach in the shami dressing, and mix well.

  • Putting oil in boiling water for blanching keeps the water temperature high while blanching.
  • If a warm dish is desired for immediate serving, blanched spinach can be added directly to dressing without waiting for it to cool down. Otherwise, let spinach cool and mix with dressing.

(Last updated: August 21, 2016)

No comments: