RECIPE COURTESY OF CHEF EDWIN MIZUNO
2 bunches spinach
1 package enoki mushrooms
1 piece dashi konbu (2” x 2”)
¾ cup mirin
8 cups water
1 cup usukuchi shoyu
2 hand scoops kezuribushi
1 tablespoon salt
Pour water into a large pot. Add salt, then bring to a boil.
Rinse spinach individually, then bundle back together. Next, blanch the spinach in the boiling water (stem first), for 15 seconds. Add the remainder part of the spinach (leaves) then blanch for 20 seconds. Strain in colander. Place in an ice bath for 3 minutes (this helps stop the cooking process). Squeeze out excess water, then cut the ends off. Discard. Cut into 1-inch length pieces and set aside.
Cut ½” off of the bottom stems of the enoki. Discard. Cut the enoki in half, separating the stems, then place into the boiling water for 15 seconds. Strain in a colander then cool.
Prepare the dashi: Add the konbu to the 8 cups water, mirin and usukuchi shoyu. Bring to a boil; then remove from heat. Add kezuribushi. Let it sit for 5 minutes, then strain. Discard the konbu and kezuribushi. Cool. Add in spinach and enoki to the dashi to marry together.
Place in an airtight container and refrigerate overnight. Serve cold.