There are times when I only use soy sauce and bonito flakes, but sometimes I make it without cutting corners.Mizuna, komatsuna, and Chinese cabbage are also delicious. You can also boil and add enoki or shimeji mushrooms. They are tasty as well.If you heat the dashi stock, it loses its smell, so avoid adding it to Step 1.It looks delicious if you mound it generously. Recipe by msft5632

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

An easy dish when you want to season your usual spinach side dish with a different spin. Recipe by Momopanda

This is a very simple and quick recipe. Not much preparation needed and easy to clean up (very important for someone (me) who does not use dishwasher lol)

My favorite this about Korean cuisine is they variety of ways they incorporate vegetables into their dishes!Korean people typically consume side dishes along with their meals and this simple seasoned spinach is one of my personal favorites.This spinach can be paired with meat and rice, one of the most popular ways I’ve seen this seasoned spinach consumed is in the traditional Korean rice dish called Bibimbap which is a variety of vegetables and meat mixed with rice and Korean red chili paste (Gochujang)

Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy. For 3 to 4 servings. Recipe by Ichigo latte

i used white onion because i was out of red.

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls.Make sure you drain the eggplants after they have cooled down to avoid burning yourself. For 2 eggplants' worth. Recipe by xxyuzumikanxx

I like to have a salad with every meal. This is quick and easy. You can substitute and add any types of veggies you prefer. But this is my everyday salad!