Boil the spinach firm, then drain and wring. Cut the spinach and mushrooms into about 3 cm.
Add ● ingredients to the dashi. Then add the spinach and mushrooms and boil for 2 to 3 minutes.
Add tempura crumbs and toss. Add the water-dissolved katakuriko to thicken and it's complete.
Story Behind this Recipe
I wanted to make a simmer with spinach and chikuwa fishcake, but I didn't have fishcake, so I used tempura crumbs. I thought to add them later to keep their crunchy feel, but I boiled them together with everything else and got a creamy, gentle flavor.
The key to a simmer is quick boiling. But it's okay if you over-boil a little.