Ingredient:
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
Method:
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.
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.
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.
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
Method:
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.
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.
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.
