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油揚げとほうれん草のおひたし

油揚げとほうれん草のおひたし

  • Serves 4
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Enjoy a vegetable side dish full of umami flavour with this hitashi recipe. This simple and light side dish, made by steeping fried tofu and spinach in dashi stock and soy sauce, is so tasty you will hardly believe that it is as good for you as it is. A delicious way to add extra vegetables to your main meal.

材料

• 1 bunch of spinach
• 2 pieces abura age fried tofu
• 300ml dashi stock
• 1.5 tbsp light soy sauce
• 1 tbsp cooking sake
• sesame seeds

手順

  1. Briefly blanch the spinach by simmering in boiling water for about 30 seconds, before plunging into a bowl of cold water. Drain well and chop into bite sized pieces. Place the abura age fried tofu in a colander or similar and pour on some hot water to remove any excess oil on the outside. Next, chop the abura age into bite sized pieces too.

  2. In a pan, add the dashi stock, soy sauce and cooking sake and cook over a high heat. When it the mixture comes to the boil, add the abura age and cover with a drop lid, simmering for 3 minutes.

  3. When the tofu has softened add the spinach and allow briefly to simmer before stopping the heat. Sprinkle with sesame seeds, and serve with rice and your main dish.

料理のコツ

• Don’t have light soy sauce? Don’t worry. Light soy sauce is mostly used, but if you don’t mind your spinach looking a bit more soy sauce-y, then regular soy sauce is fine to use. Just remember that light soy sauce is a bit more salty, so you may have to use more regular soy sauce than is listed in the recipe.

• Drop lids are used in many Japanese recipes, but are not so well known in the UK. If you don’t have a special drop lid you can make your own poking holes in a circle of kitchen foil or parchment paper, or simply using a lid that’s smaller than the pan you’re using.

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