Spinach Oshitashi Style

Serves 6
This recipe is a home-style rendition of the Japanese cold spinach appetizer, and it’s a good place to start if you’re trying to entice a picky kid to eat spinach. Steam the spinach, squeeze out the moisture, dress up with friendly and familiar flavors, and chill. It’s great as an accompaniment to any Asian dish, as a quick lunch or snack, or as a make-ahead component of any meal with Asian flavors. Use the freshest spinach, and make sure to thoroughly wash it to remove all the grit.


  • 2 bunches of spinach, ends trimmed, washed, with water still clinging to the leaves
  • 1 tablespoon tamari or soy sauce
  • 1/4 teaspoon toasted sesame oil
  • Pinch of sugar
  • Dash of white-wine vinegar
  • 1 teaspoon toasted sesame seeds (optional)


1. Place the spinach in a large pot with a tight-fitting lid over high heat. Watching it carefully, steam it until the spinach has fully wilted, 3 to 4 minutes. Drain in a colander and press out the excess moisture.
2. In a small bowl, whisk together the tamari, sesame oil, sugar, and vinegar. Toss with the spinach until fully coated. Press the spinach into a shallow serving dish. Sprinkle with the sesame seeds, if desired. Cover and chill.

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