Ohitashi is a traditional dish that has been enjoyed for over a thousand years in Japan. With Spinach Ohitashi, you can enjoy the nutritional benefits of spinach, enhanced by the dashi broth and soy sauce, without compromising its inherent taste.
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What is Ohitashi?
Ohitashi is a traditional Japanese dish made by soaking boiled vegetables in dashi broth mainly seasoned with soy sauce. "Ohitashi" is a more polite variation of 'hitashi' or 'hitashimono,' which means soaked dishes. Due to its ease of preparation and nutritional value, it has become one of the staple side dishes in Japan.
While it can be enjoyed immediately after cooking, its flavors are enhanced when it soaks for 30 minutes or more. Whether you enjoy it warm or chilled, it is truly delightful.
What kind of vegetables are used?
You can use a variety of ingredients for ohitashi. In Japan, spinach and komatsuna (Japanese mustard spinach) are the most commonly used, but many other vegetables can also be used, such as green peppers, nanohana (rape blossoms), tomatoes, okra, mizuna (Japanese mustard greens), and broccoli. To add texture, mushrooms or aburaage (deep-fried tofu) can be included as well.
Except for vegetables that don't easily absorb flavors, like daikon radish or carrots, any vegetable works well. Feel free to experiment with locally available options 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 or fish are drained and then 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 that offer different flavors. So, try making them and see how they compare in flavor.
To learn more about making "Nibitashi," please refer to this linked page.
Ingredients
- 7 oz. (200g) spinach
Seasonings:
- ⅕ cup (50ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- ½ Tbsp mirin
- ½ Tbsp soy sauce
- 2 tsp shaved bonito flakes (katsuobushi)
Step-by-step 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 comes to a boil, add salt (approximately 1% of the water's volume, not included in the recipe). Then, place the spinach in the pot, starting from the root end. Boil 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) lengths.
Step 5
Mix the seasonings (dashi, mirin, and soy sauce) in a bowl.
Step 6
Place the spinach in individual bowls, pour the seasoned liquid over it, and then 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.
Recipe Card
Spinach Ohitashi (Soaked in Seasoned Dashi)
Ingredients
- 7 oz. (200g) spinach
Seasonings:
- ⅕ cup (50ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 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 comes to a boil, add salt (approximately 1% of the water's volume, not included in the recipe). Then, place the spinach in the pot, starting from the root end. Boil 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) lengths.
- Mix the seasonings (dashi, mirin, and soy sauce) in a bowl.
- Place the spinach in individual bowls, pour the seasoned liquid over it, and then 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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