For starter or appetizer, Kazuko prepared a cold spinach dish called Spinach Ashitashi.
You can garnish the Spinach Ashitashi with bonito flakes or sesame seeds. This is another very simple side dish to make.
Coincidentally, this recipe reminded me of a recipe in a cook book by Michelle Tchea with the title “Building A Perfect Meal”. I came to know Michelle T through chowtimes. Michelle T wrote to me one day asking me where to get sao bing in Vancouver out of the blue.
During the 2010 Winter Olympic Game in Vancouver, Michelle T was in town for the games. We met up a couple of times at Gingeri Chinese Cuisine and Red Star Seafood Restaurant for dim sum.
Last month, I received an email from Michelle T asking me if I’m interested to share her newly published cookbook on chowtimes. I was trilled to hear that she had published a cook book.
Building A Perfect Meal is about how to create quick and simple meals at home. It’s a collection of basic recipes like creamy mashed potatoes, hand pulled noodles, pickled vegetables and fried rice with a jazz up version to create a more elaborate dish. The cook book also comes with valuable cooking tips from her experience in the kitchen.
While I was browsing through Michelle’s cook book, I came across a very similar recipe to the Spinach Ashitashi. It’s called Japanese Soy Spinach. Michelle T”s recipe uses beetroot leaves and stalks instead. In the cook book, Michelle T featured a Versatile Soy Stock and Dipping Sauce as seasoning for the spinach. I will share the recipe at the end of this post.
- 2 to 3 bunches spinach
- soy sauce to taste
- bonito flakes
- sesame seeds