Spinach Nori Maki
Dipping Sauce - Light Soy Sauce and Wasabi
Miso Soup (minimize wastage - using water from blanching spinach)
This is what I had learnt from Zen Vegetarian (Shojin Ryori Cuisine ) Cooking Class by Chef Danny Chu of Enso Kitchen on 3 April 2010 at Onaka Healing Kitchen.
Zen Temple Vegetarian Cooking is not just about cooking. It is a whole new cuisine on its own, an experience…awareness of the senses, food, taste, presentation, meditation, reflection ... I had blog about this Shojin Ryori Cuisine cooking class at A different dinning experience - Vibrant Food for the Body and Soul
We were taught to blanch the spinach and then rinse in cold water, drain and squeeze out the water gently. As usual, I love short cut to save time. Via shortening the blanching time and leave the spinach to cook on its own while cooling off. So I skipped the step of rinse in cold water and save water too.
If you question whether this simple dish with few maki enough, just look at 250g of spinach shared by 2 pax, there lots of fiber. Besides spinach is full of iron and other good stuff. Sprinkling sesame seeds on it was my own idea to make the my food photo beautiful ...
To apply the Zen philosophy of minimize wastage been taught, I used the water for blanching spinach to make Miso Soup for 2 pax or add shiitake mushroom to make a clear soup or what ever ingredients available and to your liking.
Preparation: 5 mins Cooking time: 10 mins
Ingredients (serves 2)
° 250g spinach, crowns removed, blanched in salted boiling water
° 2 sheets nori
° soy sauce and wasabi, for dipping
1. Attend the next available cooking class at ONAKA website.
2. Alternative, you just check out Chef Danny Chu's Cooking Video!