Boiled and Seasoned Spinach (Hourensou no Hitashi)
1 bunch spinach (hourensou)
1 package beech mushroom (shimeji)
cut and roasted laver (momi-nori)
3 tbsp soy sauce (shouyu)
4 tbsp bonito and kelp soup (dashi)				momi-nori
1. Wash the spinach and boil. Soak the spinach in cold water and drain. Cut into 3cm long. 2. Cut away root clusters of the shimeji mushroom and wash. Boil, sork in cold water and drain. 3. Put soy sauce, bonito and kelp soup in a bowl. Add spinach and shimeji mushroom, and season. Serve with cut and roasted laver. Serves 4