Osaka-style Osmitashi: Spinach with Sweet and Salty Peanut Dressing

Name: Osaka-style Osmitashi: Spinach with Sweet and Salty Peanut Dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 1 pound clean spinach; 2 tablespoons peanut butter; 2 tablespoons seasoned rice vinegar (or plain rice vinegar, with a little more soy and sweetener to compensate); 1 tablespoon soy sauce or tamari; 2 teaspoons agave nectar (or honey or sugar); 2 tablespoons warm water; Bonito flakes (or toasted sesame seeds) for topping

6 steps

Prep:10minCook:35min

Japanese side dish with chilled balls of steamed spinach with a dressing that is thick and creamy, rich and salty and a little bit sweet

Updated at: Sun, 01 Oct 2023 10:44:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115.8 kcal (6%)

Total Fat4.5 g (6%)

Carbs10.2 g (4%)

Sugars5.2 g (6%)

Protein9.6 g (19%)

Sodium471.7 mg (24%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundspinach

clean

2 tablespoonspeanut butter

2 tablespoonsseasoned rice vinegar

or plain rice vinegar, with a little more soy and sweetener to compensate

1 tablespoonsoy sauce

or tamari

2 teaspoonsagave nectar

or honey or sugar

2 tablespoonswater

warm

Bonito flakes

or toasted sesame seeds, for topping

Instructions

Step 1

Cram all the spinach into a large lidded pot with a steamer and a half an inch of water in the bottom of it, and bring it to a boil over high heat Steam the spinach until it is thoroughly wilted and collapsed--a minute or two Leave it to cool while you make the dressing

Step 2

Combine the peanut butter, rice vinegar, soy sauce, and sweetener in a food processor and whizz until it's blended and creamy, then drizzle in the water with the motor running

Step 3

If the spinach is now cool enough to handle, gather it up and wring it out over the sink and form into a ball

Step 4

Now grab the ball of spinach in one hand and a pair of clean scissors in the other, and cut the spinach ball over a bowl so that you are making smallish pieces of spinach

Step 5

Now grab small handfuls of the spinach and squeeze them loosely into balls. You will get around 8 balls. Arrange the balls in a dish and then cover and refrigerate for a half an hour until they're nice and cold

Step 6

Now drizzle the dressing around them, sprinkle the bonito flakes on top, and serve