Spinach Ohitashi (Soaked in Seasoned Dashi)
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.
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 each bowl, 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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