Chef Hidekazu Tojo · Tojo’s
WHEN IT comes to Japanese cuisine, both Chef Tojo and Tojo’s are considered among the top names in Canada, if not in North America. Creator of the original California roll, Chef Tojo is known for his superb culinary skills and refined presentation and his insistence on using fresh, local products. A visit to his restaurant is guaranteed to be a memorable experience.
Shoyu is the top-grade Japanese soy sauce made with soy beans, cracked and roasted wheat, koji (mould grown on roasted cereal), salt and water, then fermented for 3 years and filtered. Dressing the cold spinach with shoyu and rice vinegar is a refreshing twist on the spinach gomae dressed with sesame paste and served by many Japanese eateries. Keep the spinach stems intact initially for easier handling after wilting. Enjoy this salad as a cold appetizer to a Japanese meal.
2 bunches spinach, rinsed clean, stems attached
2 Tbsp dark shoyu
1 Tbsp rice vinegar
2 Tbsp shaved dry bonito flakes
1 Tbsp toasted white sesame seeds
IN A LARGE flat pan, combine 4 cups water and 2 cups of ice. Set aside. Arrange paper towels on a clean work surface.
In a medium saucepan, bring 2 cups water to a boil on high heat. Blanch spinach for 30 seconds, then, using tongs, transfer immediately to the ice water bath. Allow spinach to soak for 1 minute until cold to the touch. Transfer spinach to the paper towels to drain, then place in a colander and, using your fingers, squeeze out any excess water.
Remove and discard spinach stems. Cut leaves into 2-inch lengths, place in a large bowl and gently separate individual leaves.
In a small bowl, combine shoyu, rice vinegar and bonito flakes and pour over spinach. Using a fork, gently mix the dressing into the spinach leaves and transfer to a serving bowl. Garnish with toasted sesame seeds. Serve cold.