Spinach Ohitashi (Japanese Spinach Salad in Seasoned Dashi)
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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Servings: 2
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 (4 cm) 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.
Nutrition
Calories: 37kcal
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