Monday, February 19, 2007

Spinach with Mustard Sauce

A nice side, doesn't taste particularly Japanese to me, but hey, what to I know.


0.5 bunch spinach
1 abura-age
2t mustard
1.5T soy sauce
1t sugar


Boil a pot of water with a pinch of salt. Add a hand-full of spinach, when the water begins to boil again remove spinach and plunge it into a bowl of cold water. Repeat until all uncooked spinach is cooked. I find it helpful to hold a bunch of leaves by the stems and dip them in the boiling hot water and continuing holding them while the water heats up again, this way I don't have to fish the cooked leaves out of turbulent water. Gather all the spinach leaves, squeeze out excess water, and cut into 1.5" long pieces. Toast the abura-age, yes it can go in a toaster or toaster oven, and cut into thin strips. Mix the mustard, sugar, and soy to make a sauce. Combine spinach, tofu and sauce, mix well, serve, and enjoy!