Wasabi ‘Ohitashi’ Marinated Spinach & Wakame

Soak Dry Wakame in cold water until soft, drain well. Cut into smaller pieces if large.

Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm length.

Place ‘Mentsuyu’ (OR Dashi Stock and Soy Sauce) and Wasabi in a bowl, mix well, then add prepared Spinach and Wakame, mix to combine.

Serve with extra Wasabi on top.

See how to make 'Mentsuyu’ at http://www.hirokoliston.com/dipping-sauce/