Japanese Sauteed Spinach Recipe

Spinach: Fresh, washed, and drained, this leafy green is the star of the dish.

Soy sauce: Adds a salty and umami flavor that enhances the taste of the spinach.

Sesame oil: Provides a rich, nutty aroma and flavor that is characteristic of many Japanese dishes.

Garlic: Minced and sautéed to bring a fragrant and slightly spicy note to the dish.

Toasted sesame seeds: Sprinkled on top for a crunchy texture and additional nutty flavor.

When sautéing spinach, ensure that you do not overcrowd the skillet. Overcrowding can cause the spinach to steam rather than sauté, which can result in a soggy texture. Cook in batches if necessary to maintain a crisp and vibrant dish.

• spinach - Substitute with kale: Kale has a similar texture and can hold up well to sautéing, providing a slightly different but still delicious flavor.

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

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor and is a good alternative if sesame oil is unavailable.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor, making them a good alternative.

• Allow the spinach to cool completely before storing. This helps prevent condensation, which can make the spinach soggy.

• Transfer the cooled spinach to an airtight container. If you don't have one, a resealable plastic bag will also work. Make sure to remove as much air as possible to keep the spinach fresh.

• Store the container in the refrigerator if you plan to consume the spinach within 3-4 days. This keeps the spinach crisp and flavorful.

• For longer storage, consider freezing the spinach. Place the spinach in a single layer on a baking sheet and freeze until solid. This prevents the spinach from clumping together.

• Once frozen, transfer the spinach to a freezer-safe bag or container. Label it with the date so you can keep track of its freshness. Frozen spinach can last up to 2 months.

• When ready to use, thaw the spinach in the refrigerator overnight. You can also reheat it directly from frozen in a skillet over low heat, adding a splash of soy sauce or sesame oil to refresh the flavors.

• Avoid reheating the spinach multiple times as it can become mushy and lose its vibrant flavor. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Japanese sauteed spinach.
  4. Stir occasionally and cook for 2-3 minutes until heated through.
  5. Transfer to a serving dish and enjoy.

• Microwave Method:

  1. Place the leftover spinach in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the spinach halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the pot.
  3. Add the leftover sauteed spinach to the steamer basket.
  4. Cover and steam for 2-3 minutes until heated through.
  5. Remove from the steamer and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spinach in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until thoroughly heated.
  5. Remove from the oven, uncover, and serve.

• Skillet: A flat-bottomed pan used for cooking the spinach and garlic over medium heat.

• Spatula: A tool used for stirring and mixing the spinach and other ingredients in the skillet.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and sesame seeds accurately.

• Garlic press: A tool to mince the garlic clove efficiently.

• Serving dish: A dish to transfer the cooked spinach into for serving.

• Tongs: Useful for handling and tossing the spinach while it cooks in the skillet.

Pre-wash the spinach: Buy pre-washed spinach to save time on cleaning and draining.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Measure ingredients ahead: Measure out the soy sauce and sesame oil before you start cooking.

Cook in batches: If making a larger quantity, cook the spinach in batches to ensure even cooking.