Oshitashi with Tosazu
This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.
- Servings: 4
Source: Martha Stewart Living, May 1997
- 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
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.