5-Minute Authentic Japanese Spinach with Katsuobushi
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(1) Video Section
(2) Ryota's One-Point Advice: The Science of Blanching and Umami Synergy
Have you ever made boiled spinach that turned out mushy, brown, and watery? Scientifically speaking, there is a simple way to prevent this.
First, we use a technique called "Blanching and Shocking." By boiling the spinach for just 30-60 seconds and immediately moving it into ice-cold water, we lock in the "Chlorophyll" (which keeps it bright green) and protect the "Pectin" (which keeps it crispy).
But here is the real magic: Why do we put Katsuobushi (bonito flakes) on top?
Spinach naturally has a slightly earthy, bitter taste. When you add Katsuobushi, its rich Inosinate (Umami) combines with the Glutamate in the Soy Sauce. This creates "Umami Synergy."
This synergy completely masks the bitterness of the vegetable and transforms it into a deep, savory, and sweet flavor profile. Katsuobushi is not just a garnish; it is a flavor enhancer that completely changes how you experience vegetables!
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(3) Ingredients (Serves 2)
- Spinach: 1 bunch
- Soy Sauce: 1-2 tbsp (To taste)
- Katsuobushi (Bonito Flakes): A generous handful
- 💡 Don't know how to make authentic Dashi? Check our [Basic Dashi Guide]
(4) Instructions
1. Boil the Roots First: Bring a pot of water to a boil. Hold the spinach and dip only the roots into the boiling water for 30 seconds. This ensures even cooking.
2. Submerge the Leaves: Push the rest of the spinach into the water. Boil for another 30 seconds. Do not overboil!
3. Ice Bath (Shocking): Quickly take the spinach out and plunge it directly into a bowl of ice water. This stops the cooking process and keeps the vibrant green color.
4. Squeeze Tightly: Squeeze the water out of the spinach from the roots to the tips. This is crucial so your dish doesn't become watery.
5. Cut and Serve: Cut the spinach into 2-inch pieces. Drizzle with soy sauce and generously top with Katsuobushi. Enjoy the Umami explosion!
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