There are two very popular Japanese dishes of Spinach. ‘Goma-ae’ is probably the most popular one, and the other one is ‘Ohitashi’, marinated in dashi-base sauce. Many people enjoy it with ‘Katsuobushi’ as a topping. I like it without ‘Katsuobushi’. I often mix Wakame seaweed with Spinach but Toasted Nori is also very nice. Try it!


4 Servings


Spinach 1 bunch *250 to 300g
Toasted Nori 2 sheets *toasted just before adding to Spinach
‘Mentsuyu’ 4 tablespoons *OR Dashi Stock 2 tablespoons & Soy Sauce 2 tablespoons
Ginger 1 small piece *grated
Dried Prawns 2 tablespoons *optional

  1. Dried Prawns are optional. If you have, wash with water and soak in water for 1 to 2 hours to rehydrate. Cut to small pieces if large.
  2. Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm length.
  3. Place prepared Spinach in a bowl, add rehydrated but still chewy Prawns, Ginger and ‘Mentsuyu’ (OR Dashi and Soy Sauce) and mix to combine.
  4. Toast Nori sheets over flames even though they are toasted type, it will change the colour to green and very aromatic, then tear into small pieces and mix with the Spinach just before serving.