Recipe by: Mai Hanaki Brodersen

Source: Mai Hanaki Brodersen

Serves: 4

Ingredients

  • 120 g (1 package) baby spinach leaves

Ingredients (Ponzu)

  • 25 ml (scant 2 Tbsp) soy sauce
  • 12.5 ml (scant 1 Tbsp) Japanese vinegar (see photo in PDF)
  • – or 12.5 ml (scant 1 Tbsp) white vinegar
  • 7.5 ml (½ Tbsp) mirin (see photo in PDF)
  • 12.5 ml-25 ml (1-2 Tbsp) lemon juice

Ingredients (Dressing)

  • 2 Tbsp Ponzu (above)
  • 2 Tbsp mayonnaise
  • 1 Tbsp sesame oil
  • 1 tsp honey
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions (Ponzu)

  • Mix together the soy sauce, vinegar and mirin in a small pan and warm it up.
  • Just before it starts to boil, turn off the heat.
  • Cool it down and add the lemon juice.

Instructions (Salad)

  • To make the Dressing, mix all Dressing ingredients together.
  • Toss with the spinach leaves.
  • Goes nicely with the Japanese Grill Fish (separate recipe).

Download PDF here (there are more photos in this PDF): Japanese Spinach Salad April 21

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