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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/3 cup plus 1 tablespoon rice vinegar 1/4 cup soy sauce 1 tablespoon bonito flakes 2 one-pound bags cello spinach, tough stems removed

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/3 cup plus 1 tablespoon rice vinegar 1/4 cup soy sauce 1 tablespoon bonito flakes 2 one-pound bags cello spinach, tough stems removed

Directions

In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.

Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.

Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.

Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.

Reviews

 Add Rating & Review

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All Reviews for Oshitashi with Tosazu

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Oshitashi with Tosazu

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest