Japanese blanched spinach rested in a light soy dashi dressing and served chilled with sesame.
12 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Ispanağı bol suda yıka, kök kısmını temizle.
Tuzlu kaynar suda ıspanağı 45 saniye haşla.
Ispanağı buzlu suya al, soğuyunca nazikçe sık.
Kombu dashi, soya sosu ve pirinç sirkesini karıştır.
Ispanağı sosun içinde 10 dakika dinlendir.
Ispanağı lokmalık parçalar halinde kes ve tabağa al.
Susam ve rendelenmiş zencefille soğuk servis et.
💡 Tip: Ispanağı çok uzun haşlama; kısa haşlama yeşil rengi ve hafif diri dokuyu korur.
🍽️ Serving suggestion: Ohitashiyi soğuk meze gibi pirinç, miso çorbası ve turşu yanında servis et.
~90
kcal calories
5
g protein
8
g carbs
4
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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