Japanese Mustard Spinach Recipe

Japanese mustard spinach: A leafy green vegetable known for its mild mustard flavor and tender texture.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential in many Asian dishes.

Sesame oil: A fragrant oil extracted from sesame seeds, adding a nutty aroma and flavor.

Toasted sesame seeds: Seeds that have been lightly toasted to enhance their nutty flavor and add a crunchy texture.

When blanching japanese mustard spinach, ensure you have a bowl of ice water ready. This will help to quickly stop the cooking process, preserving the vibrant green color and crisp texture. After blanching for 1-2 minutes, immediately transfer the spinach to the ice water. This technique, known as shocking, is essential for maintaining the quality of the vegetable.

• japanese mustard spinach - Substitute with baby spinach: Baby spinach has a similar texture and mild flavor, making it a good alternative.

• japanese mustard spinach - Substitute with bok choy: Bok choy offers a similar crunch and slightly peppery taste, which can mimic the flavor profile of Japanese mustard spinach.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it lacks the distinct sesame flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild flavor and high smoke point, making it a good cooking oil substitute.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds offer a similar texture and nutritional benefits, though they have a slightly different flavor.

• Allow the Japanese mustard spinach dish to cool completely before storing. This prevents condensation, which can make the spinach soggy.
• Transfer the cooled spinach to an airtight container. If you plan to store it for more than a day, consider using a glass container to maintain freshness.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3 days.
• If you wish to freeze the spinach, first spread it out on a baking sheet lined with parchment paper. This prevents the spinach from clumping together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the spinach is frozen solid.
• Once frozen, transfer the spinach to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the spinach in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.
• After thawing, you may need to squeeze out any excess water to maintain the dish's original texture.
• Reheat the spinach gently in a pan over low heat, adding a splash of soy sauce or sesame oil if needed to refresh the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Add the leftover Japanese mustard spinach and stir-fry for 1-2 minutes until heated through.
  4. Serve immediately.

• Microwave Method:

  1. Place the leftover Japanese mustard spinach in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover Japanese mustard spinach in the steamer basket.
  3. Cover and steam for 2-3 minutes until heated through.
  4. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese mustard spinach in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until heated through.
  5. Serve immediately.

• Pot: Used to bring water to a boil for blanching the spinach.

• Colander: Essential for draining the blanched spinach.

• Bowl: Used for mixing the soy sauce, sesame oil, and toasted sesame seeds.

• Mixing spoon: Helps in evenly coating the spinach with the sauce mixture.

• Tongs: Useful for handling the hot spinach when transferring it from the pot to the colander.

• Measuring spoons: Ensures accurate measurement of soy sauce, sesame oil, and sesame seeds.

• Knife: Handy for trimming the ends of the spinach if needed.

• Cutting board: Provides a surface to trim the spinach if necessary.

Prep ingredients in advance: Wash and trim the japanese mustard spinach ahead of time to save minutes during cooking.

Use a salad spinner: Quickly dry the blanched spinach using a salad spinner to remove excess water efficiently.

Mix dressing beforehand: Combine soy sauce, sesame oil, and toasted sesame seeds in a bowl before starting to cook.

Chill in ice water: After blanching, immediately transfer the spinach to an ice water bath to cool it quickly and stop the cooking process.

Batch cook: Make a larger quantity and store in the refrigerator for quick side dishes throughout the week.