Oshitashi (Japanese Spinach Salad With Roasted Sesame)

Total Time
Prep 20 mins
Cook 0 mins

From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.


  1. Toast the sesame seeds in a skillet until lightly colored. Cool.
  2. Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
  3. Have an ice bath ready.
  4. Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
  5. Squeeze dry and place in a bowl.
  6. Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
  7. Serve at room temperature.
Most Helpful

This was easy and good.

evewitch June 14, 2009

This was delightful and a lovely accompaniment to an Asian salmon feast we had tonight. The sesame seeds are key and should not be left out (as I expect is each ingredient in this short-but-sweet recipe).

evelyn/athens May 28, 2008

I've made this twice and it's so delicious. Thanks for a great recipe!

Jodid September 28, 2006