Spinach Oshitashi Style


This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).


  • 2 bunches spinach, ends trimmed, washed, with water still clinging to the leaves

  • 1 tablespoon tamari or soy sauce

  • ¼ teaspoon toasted sesame oil

  • Pinch of sugar

  • Dash of white-wine vinegar

  • 1 teaspoon toasted sesame seeds (optional)


  1. Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.

  2. In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.

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