I really like the following 2 recipes as the main ingredients spinach and brocollini have high nutritional value. Both Spinach and Brocollini are a great source of vitamin A and vitamin C. Spinach is rich in antioxidants along with many other nutrients as to is brocollini. When cooking either of these, “less is best” to retain the goodness. Have included a few photos, thanks to my wife Noriko.
English Spinach and Bonito Flakes
- Cut the roots off and wash the spinach thoroughly
- Boil water and then firstly dip the stems in the water for 30 seconds then immerse the whole leaf in for about 1 minute
- Take the leaves out of the boiling water and put them in cold water until they cool.
- Squeeze excess water out of the leaves then cut them into about 3cm portions, once again squeeze out the excess water.
- Place portions in a serving bowl, flavor with soy sauce and dashi stock and sprinkle bonito flakes over the top, serve.
Broccolini and Bonito Flakes
- Trim about 1cm of the stem and throw away
- Wash in cold water to flush out insects, bugs
- Cut into 2cm strips, if the stems are thick cut them in two ( length wise)
- Add a pinch of salt to boiling water,place stems in first for around 2 mins. then put the flowered section in for 1-2 mins. depending on your preference hard or soft.
- Empty into strainer, spread the broccolini out and let it cool off.
- Mix English hot mustard with Seasoned Vinegar (ponzu) katsuo and konbu flavoured.
- Combine the mustard vinegar with the broccolini and mix through, sprinkle Bonito flakes over the top and serve.
I don’t have photos for the brocollini, thought pictures of the Japanese Ponzu (Vinegar) and Katsuo (Bonito Flakes) would help when you go to your local Japanese food stockist.
Serving suggestion: Serve together with Grilled Salmon, Miso Soup, and Steamed Rice.
Hope you enjoy them.
Zol
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