In a generous amount of boiling water with a little salt, parboil the spinach stalk first before immersing the leaves. Boil the stalks for 30 seconds longer before adding the leaves.
As soon as the spinach becomes tender, chill in cold water, align the base of the stalks while soaking in the water, then drain and squeeze the excess water.
Remove the base of the stalks, then cut into 3 cm. Squeeze out the excess water once more.
Put all the ingredients into a bowl, mix the seasoning, add the spinach, then evenly toss together.
Story Behind this Recipe
・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.
・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura. It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.
・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.
・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold.