Keto Japanese Spinach Salad cover

Japanese Spinach Salad


We love spinach in our family and it’s actually one of the only veggies that everyone eats!  So we do have quite a few ways we prepare it – we put it in our Miso Soup, Garlic Spinach Stir Fry, Korean Inspired Garlic Sesame Spinach Salad, but when have some time and in the mood for something refreshing, we usually make our Japanese Spinach Salad! 

The great thing about this recipe is that you can enjoy it warm or cold, so it is a dish that is adaptable to the season you are in!  In the winter, warm it up and in the summer, cool it down for a very refreshing light salad!

Keto Japanese Spinach Salad 1

This dish as pictured is low-carb/keto friendly at ~3g per serving and a perfect recipe when you are looking for something refreshing! 

The dish offers a very light sweet umami soy sauce profile to be enjoyed either as a hot or cold dish.

Keto Japanese Spinach Salad pic

The ingredients you need to enjoy this dish are Bonito Flakes, Soy Sauce, Swerve/Monkfruit and Japanese sake, most of which can be purchased on Amazon.

Now, let’s get started!

Prepping Time 5M

Cook Time 1M

Marinating Time 1H

Total Time 1H6M

Net Carb/Serving~3g

Servings 1

Ingredients

Directions

1) Gather all the ingredients.

2)  Add enough water to boil the spinach in a large stove top pan.  Bring water to boil.

3) In the meantime, prepare and wash spinach as needed.

4) In a stove top pan, add 1/2 cup water, 1/2 cup Bonito Flakes, Japanese Sake, Swerve/MonkfruitSoy Sauce and bring to boil.  Once boiling, reduce heat to low and cook for 3 minutes.  After 3 minutes, remove from heat, strain Bonito Flakes from sauce and transfer remaining sauce into marinating bowl.

5) Once water is boiling from step 2), add spinach leaves and boil for 75 seconds (or until spinach are cooked). Once 75 seconds has passed, rinse in cold water to stop the cooking process.

6) Squeeze out any excess water from the spinach, cut the spinach into 1/2 inch length and transfer spinach into marinating bowl with sauce.

7) Marinate for at least 1 hour and up to 4 hours in the fridge.  Serve as is for cold or put it in the microwave for 30 seconds to serve warm.  Top with bonito flakes before serving.

keto japanese spinach salad 5

Hope you enjoy our Keto-fied Japanese Spinach Salad! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!

More Recipes

Keto Japanese Spinach Salad 2

Keto Japanese Spinach Salad cover

Japanese Spinach Salad

The BEST Asian Low-Carb/Keto recipe for Japanese Spinach Salad.  Enjoy this traditional Japanese fish at only ~3g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Side Dish
Cuisine: Japanese
Keyword: asianketofood, asianketorecipes, japanesespinachsalad, ketojapanesespinach, ketopspinachsalad, lowcarbspinachsalad
Prep Time: 5 minutes
Cook Time: 1 minute
Marinating Time: 1 hour
Total Time: 6 minutes
Servings: 1
Print Recipe

Ingredients

  • 4-5 Cups Spinach Leaves
  • 1/2 Cup Water
  • 1/2 Cup Bonito Flakes
  • 1 tbsp Japanese Sake
  • 2 tsp Swerve or Monkfruit
  • 1 tbsp Soy Sauce
  • 1 tbsp Bonito Flakes sprinkle

Instructions

  • Gather all the ingredients.
  • Add enough water to boil the spinach in a large stove top pan. Bring water to boil.
  • In the meantime, prepare and wash spinach as needed.
  • In a stove top pan, add 1/2 cup water, 1/2 cup bonito flakes, Japanese Sake, Swerve/Monkfruit, soy sauce and bring to boil. Once boiling, reduce heat to low and cook for 3 minutes. After 3 minutes, remove from heat, strain bonito flakes from sauce and transfer remaining sauce into marinating bowl.
  • Once water is boiling from step 2), add spinach leaves and boil for 75 seconds (or until spinach are cooked). Once 75 seconds has passed, rinse in cold water to stop the cooking process.
  • Squeeze out any excess water from the spinach, cut the spinach into 1/2 inch length and transfer spinach into marinating bowl with sauce.
  • Marinate for at least 1 hour and up to 4 hours in the fridge. Serve as is for cold and put it in the microwave for 30 seconds to serve warm. Top with bonito flakes before serving.

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