The steeping liquid is dashi 10 : usukuchi 1 : mirin 1. Ice water stops the colour.
Ingredients
- Spinach1 bunch (200g)
- Dashi60ml
- Usukuchi soy20ml
- Mirin10ml
- Salt for the water1 tsp
Method
Blanch
Salted boiling water. Stems first. 30 seconds after the leaves sink. Ice.
Squeeze
Squeeze hard. Cut into 4 cm lengths.
Soak
10 minutes in the mixed liquor. Squeeze lightly just before serving.
Notes
Sesame last. Earlier, and it goes watery.