Ohitashi is a traditional dish that has been enjoyed in Japan for over a thousand years. Spinach Ohitashi allows you to enjoy the nutritional benefits of spinach, enhanced by dashi stock and traditional Japanese seasonings, without compromising its natural flavor.
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What is Ohitashi?
Ohitashi is a traditional Japanese dish made by soaking boiled ingredients, mostly vegetables, in dashi stock mainly seasoned with mirin and soy sauce. "Ohitashi" is a more polite variation of 'hitashi' or 'hitashimono,' which both mean soaked dishes. Due to its ease of preparation and nutritional value, it is one of the classic side dishes in Japan.
While it can be enjoyed immediately after cooking, its flavors are enhanced if it soaks for 30 minutes or more. Whether served warm or chilled, it can be enjoyed delightfully.
Ingredient options
The recipe calls for spinach, but you can use a variety of ingredients to make ohitashi. In Japan, komatsuna (Japanese mustard spinach), green bell peppers, nanohana (rapeseed blossoms), tomatoes, okra, mizuna (Japanese mustard greens), and broccoli are also commonly used. To add texture, mushrooms or aburaage (deep-fried tofu) can be included as well.
Except for ingredients that don't easily absorb flavors, like daikon radish or carrots, almost any ingredient works well. Feel free to experiment with locally available options.
Differences from 'nibitashi,' 'yakibitashi,' and 'agebitashi'
In Japan, there are various dishes similar to ohitashi known as 'nibitashi,' 'yakibitashi,' and 'agebitashi.' Here are the differences:
- Ohitashi: Boiled ingredients are drained and then soaked in seasoned dashi.
- Nibitashi: Ingredients are briefly simmered in seasoned dashi.
- Yakibitashi: Grilled ingredients are soaked in seasoned dashi.
- Agebitashi: Deep-fried ingredients are soaked in seasoned dashi.
While 'nibitashi,' 'yakibitashi,' and 'agebitashi' can be broadly classified as variations of 'ohitashi,' they are generally recognized as separate dishes in Japan due to their distinct cooking methods, as described above.
All of these are traditional Japanese dishes that offer different flavors. Try making them and see how they compare.
📋Step-by-step recipe
Ingredients
- 7 oz spinach
Seasonings:
- ⅕ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- ½ Tbsp mirin
- ½ Tbsp soy sauce
- 2 tsp shaved bonito flakes (katsuobushi)
Instructions
🕒 Total: 10 mins
Step 1
Fill a large pot with plenty of water and bring it to a boil.
Step 2
When the water boils, add salt (approximately 1% of the water's volume, not included in the recipe). Then, place spinach in the pot, starting from the root ends. Cook only the stems for a minute, and submerge the leaves for an additional 30 seconds.
Step 3
Remove the spinach from the pot and cool it under running water. Then, squeeze out any excess moisture.
Step 4
Trim the spinach roots and cut the remaining portions into 1.6-inch (4cm) pieces.
Step 5
Mix seasonings (dashi, mirin, and soy sauce) in a bowl.
Step 6
Place the spinach pieces in bowls, pour the seasoned liquid over them, and sprinkle shaved bonito flakes on top.
It is delicious when freshly made, but it tastes even better after letting it sit for 30 minutes or more to allow the flavors to soak in. Feel free to enjoy it according to your preference.
To store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Boil the spinach in a large pot of salted water. The purpose of using plenty of water is to remove the harsh taste from the spinach, and salt is added to prevent the color of the spinach from fading.
- Spinach should be boiled starting from the stems. Then, submerge the leaves to ensure even cooking.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Spinach Ohitashi (Japanese Spinach Salad in Seasoned Dashi)
Ingredients
- 7 oz spinach
Seasonings:
- ⅕ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- ½ Tbsp mirin
- ½ Tbsp soy sauce
- 2 tsp shaved bonito flakes (katsuobushi)
Instructions
- Fill a large pot with plenty of water and bring it to a boil.
- When the water boils, add salt (approximately 1% of the water's volume, not included in the recipe). Then, place spinach in the pot, starting from the root ends. Cook only the stems for a minute, and submerge the leaves for an additional 30 seconds.
- Remove the spinach from the pot and cool it under running water. Then, squeeze out any excess moisture.
- Trim the spinach roots and cut the remaining portions into 1.6-inch (4cm) pieces.
- Mix seasonings (dashi, mirin, and soy sauce) in a bowl.
- Place the spinach pieces in bowls, pour the seasoned liquid over them, and sprinkle shaved bonito flakes on top.
Notes
- It is delicious when freshly made, but it tastes even better after letting it sit for 30 minutes or more to allow the flavors to soak in. Feel free to enjoy it according to your preference.
- You can store it in the refrigerator for up to 2 days.
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