Best Oshitashi With Tosazu Recipes

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OSHITASHI WITH TOSAZU



Oshitashi with Tosazu image

This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.

Provided by Martha Stewart

Number Of Ingredients 4

1/3 cup plus 1 tablespoon rice vinegar
1/4 cup soy sauce
1 tablespoon bonito flakes
2 one-pound bags cello spinach, tough stems removed

Steps:

  • In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
  • Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
  • Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
  • Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.

SPINACH OHITASHI



Spinach Ohitashi image

This deep savory dressing makes simply cooked vegetables come to life.

Provided by Tadashi Ono

Yield 4 servings

Number Of Ingredients 6

1 cup Dashi
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 bunch mature spinach, trimmed
Kosher salt
Bonito flakes (for serving)

Steps:

  • Combine dashi, soy sauce, and mirin in a small bowl.
  • Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
  • To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)



Oshitashi (Japanese Spinach Salad With Roasted Sesame) image

From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.

Provided by Chef Kate

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 tablespoon sesame seeds
1 lb spinach, well washed and large stems removed
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin

Steps:

  • Toast the sesame seeds in a skillet until lightly colored. Cool.
  • Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
  • Have an ice bath ready.
  • Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
  • Squeeze dry and place in a bowl.
  • Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
  • Serve at room temperature.

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