Elevated Snacks · Japanese
Quick Dashi-Poached Spinach
A minimalist vegetable side that highlights the natural sweetness of spinach in a savory broth.
Why This Works
The technique of shocking blanched greens ensures the spinach retains a crisp, structural integrity that holds up against the poaching liquid. By squeezing the spinach before introducing it to the dashi-based infusion, we create a thirsty vegetable matrix that readily absorbs the umami-forward seasoned broth, resulting in a side dish that balances deep savory notes with the natural, clean sweetness of the greens.
The Upgrade
Garnish with a very thin slice of lemon zest to add a bright, citrusy counterpoint to the savory dashi.
Chef's Secret
Michelin TechniqueRemoving all water from the blanched spinach is key; if the leaves are still wet, they will dilute the delicate dashi broth too much.
Ingredients
Total time including resting: 15 min
Directions
Bring a large pot of water to a boil and blanch the spinach for 30 seconds until just wilted.
1 minTransfer the spinach immediately to an ice bath to arrest the cooking process and preserve the vibrant green color.
2 minDrain the spinach and squeeze firmly to remove all excess moisture, then arrange into neat, bite-sized bundles.
2 minIn a small saucepan, combine the dashi stock, light soy sauce, and mirin, bringing the mixture to a gentle simmer.
5 minRemove the broth from the heat and submerge the spinach bundles, allowing them to steep and absorb the liquid.
5 minTransfer the spinach to individual serving bowls, drizzle with the remaining warm broth, and garnish with toasted sesame seeds.
Wine Pairing
Junmai Ginjo Sake
Sake
The BottleKubota Senju
Clean, rice-forward profiles enhance the umami of the dashi broth without overpowering the spinach. Its subtle floral aromatics elevate the clean, vegetal notes of the greens.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Seared Salmon Fillet
A quick pan-seared salmon provides a healthy protein to turn the spinach into a complete light lunch.
Ingredients
Directions
Pat salmon fillets thoroughly dry with paper towels.
Season skin side and flesh with salt.
Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place salmon skin-side down and press gently with a spatula to ensure uniform contact.
Sear for 4 minutes until skin is crisp and releases easily.
Flip and sear flesh side for 2 minutes for medium-rare.
Side Dish
Sesame Rice Balls
Simple molded rice balls seasoned with toasted sesame seeds provide the necessary carbohydrates to round out the meal.
Ingredients
Directions
Combine warm, cooked rice with rice vinegar and salt in a bowl.
Fold in toasted sesame seeds gently to avoid crushing the grains.
Moisten hands with water and a pinch of salt to prevent sticking.
Divide rice into four equal portions.
Compress each portion firmly into a tight triangle or ball shape using cupped palms.
Serve immediately at room temperature.
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