Last year I discovered the Japanese food blog Just One Cookbook and now we are constantly trying new dishes from there. I've shared Chikuzenni, Green Bean Shira-ae, Tsukemen, and there have been many more. I've got three more to share with you today!
The first two are both recipes for spinach side dishes. I don't mind spinach mixed in something if it's not overpowering, but in general I'm not a huge fan. Both of these recipes were very tasty, with strong flavors that help mask that 'spinach' flavor. I enjoyed both, as long as I didn't think too hard about the fact I was eating boiled spinach, and they definitely gave me hope for future recipes.
I was using up some leftover spinach, so in order to try both of these recipes I only used 55 grams of spinach for each and made one serving (1/4 of the recipe). I halved the rest of the ingredients. On the left we have Spinach Ohitashi, which is soaked in a savory dashi broth & topped with fish flakes. Doubling the broth was unnecessary here and I drained off a lot of it before serving. On the right is Spinach Goma-ae, which is tossed with ground sesame seeds and a sweet soy sauce. Doubling the sauce worked well on this one, and I bet it would be tasty with some miso added in!
I also tried making some homemade Mitarashi Dango, which Orson had spied in another cookbook and begged to make. The balls are made with two kinds of rice flour and coated with a sweet, sticky sauce.
I kind of flubbed this one ~ I was trying to halve the recipe but mixed up the amount of water & had to keep adding flour back in to get the right consistency. Then my amounts were all off and I made them too large, which was not very enjoyable to eat. I didn't even bother putting them on skewers & trying to grill them. I kept the leftovers in water, but I think I was supposed to keep the uncooked balls in water, and I ended up having to toss them.
Of course the recipe is not to blame for any of this, and I'd be willing to give them another shot in the future. I'll probably try the half recipe again though, because this makes a lot!