Spinach Ohitashi (Soaked in Seasoned Dashi)

Ohitashi is a traditional dish that has been enjoyed for over a thousand years in Japan. You can take in the nutritional benefits of the vegetables along with the dashi broth and soy sauce, without compromising the inherent taste of the vegetables.

Jump to:

• What is Ohitashi?
• Various vegetable options
• Differences from nibitashi, yakibitashi, and agebitashi
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Ohitashi?

Ohitashi is a traditional Japanese dish made by soaking boiled vegetables in a flavorful mixture primarily composed of dashi broth and soy sauce. The term "Ohitashi" is a more polite variation of "hitashi" or "hitashimono," which means soaked dishes. As the name suggests, you can prepare it by simply soaking boiled vegetables in the seasoned liquid.

While it can be enjoyed immediately after cooking, its flavors are enhanced if you allow them to soak in the refrigerator for 30 minutes to 1 hour. Due to its ease of preparation and the nutritional value derived from the vegetables, it has become one of the staple side dishes in Japan.

Various vegetable options

Spinach and komatsuna (Japanese mustard spinach) are the most commonly used vegetables in ohitashi, but a variety of other vegetables can also be used, such as green peppers, nanohana (rape blossoms), tomatoes, okra, mizuna (Japanese mustard greens), and broccoli. To add some texture, mushrooms or aburaage (deep-fried tofu) can be included as well.

Unless they can be difficult to quickly infuse with flavor, similar to daikon radishes or carrots, they could work well for ohitashi. So feel free to try using vegetables that are available in your area.

Differences from nibitashi, yakibitashi, and agebitashi

In Japan, there are dishes similar to "ohitashi" known as "nibitashi," "yakibitashi," and "agebitashi." The differences are as follows:

• Ohitashi: Boiled vegetables are drained and soaked in seasoned dashi broth.
• Nibitashi: Vegetables or fish are briefly simmered in seasoned dashi broth.
• Yakibitashi: Grilled vegetables or fish are soaked in seasoned dashi broth.
• Agebitashi: Deep-fried vegetables or fish are soaked in seasoned dashi broth.

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 and offer different flavors. So, try making and comparing the tastes with your palate.

To learn more about "Nibitashi."

Ingredients

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Step-by-step instructions

🕒 Total 10 mins

Step 1
Fill a pot with plenty of water and bring to a boil. Wash the spinach.

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Step 2
When the water comes to a boil, add salt (approximately 1% of the water's volume, not included in the recipe) and put the spinach in the pot, starting from the root end. Boil only the stems for a minute, then submerge the spinach leaves in the water and boil them for 30 seconds.

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Step 3
Remove the spinach from the pot and cool under running water. When the spinach has cooled, squeeze out the water well.

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Step 4
Trim off the spinach roots and cut the remaining portions into 1.6 inch (4cm) lengths.

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Step 5
Mix A (dashi, mirin, soy sauce) in a bowl.

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Step 6
Place the spinach in a serving bowl, pour the blended seasoning liquid over it, and then sprinkle shaved bonito flakes on top.

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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, boil the leaves to ensure even cooking.

Recipe Card