Spinach Oshitashi

This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.

Makes six bite-size salads


  • 9 ounces fresh spinach leaves, stems removed
  • 2 tbs. toasted sesame seeds
  • 1 tbs. Bragg’s Liquid Aminos, or soy sauce
  • 1 tbs. mirin (rice wine)


Prepare an ice bath to chill the spinach by filling a large bowl with water and about 2 cups of ice cubes.

In a steamer basket, steam the spinach lightly, for 1 to 1½ minutes, then quickly plunge spinach into the ice bath to stop the cooking process.

Drain the chilled spinach and gently press out the excess water from the leaves.

Place spinach in a bowl and toss with 1 tablespoon of the sesame seeds, the liquid amino acids and mirin.

Garnish tossed salad with remaining sesame seeds and serve.

(For a special presentation, roll seasoned spinach in a bamboo sushi mat to form a cylinder, slice into six sections, and garnish with the remaining sesame seeds.)

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