Parboil the spinach, immerse in cold water, cut to appropriate lengths, and squeeze out the excess water. Set aside.
Shred the maitake mushrooms into bite-sized pieces. In a frying pan without oil or over a grill, cook (roast) the mushrooms until the moisture has evaporated and they are golden brown.
Combine the spinach with the mushrooms and toss with the ★ ingredients.
Story Behind this Recipe
I got bored with eating my regular boiled spinach, so I tried out different variations and this was one of them.
This recipe works with maitake, shiitake, or shimeji mushrooms. Cook the mushrooms until the moisture is gone and they begin to char on the edges. Adjust the ingredients since the salt content and strength may vary according the manufacturer. For the ponzu and dashi soy sauce, use 1 part ponzu to 2 parts dashi soy sauce.