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Spinach ohitashi salad topped with bonito flakes

Spinach Ohitashi (Japanese Spinach Salad in Dashi)


  • Author: Yuto Omura
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x

Description

How to make simple side dish "Spinach Ohitashi" (Japanese spinach salad soaked in dashi).


Ingredients

Scale

Instructions

  1. First make happo dashi by pouring 200ml dashi, 20ml soy sauce and 20ml of mirin into a saucepan.
  2. Place it on the stove and heat it until it starts to boil.
  3. Allow it to boil for 1-2 minutes and then turn off the heat. Leave it to cool to room temperature. 
  4. Once your happo dashi has cooled, boil a new pot of water with a pinch of salt. Prepare a bowl of ice cold water next to it. 
  5. When your water is boiling, take your spinach and hold it at the leaves. Submerge the stalks into the boiling water and hold it there for 30 seconds. (Hold it with tongs to prevent burning yourself.)
  6. After 30 seconds have passed, submerge the rest of the spinach in the boiling water and continue to boil for another 30 seconds.
  7. Turn off the heat and transfer the spinach immediately into the bowl of ice cold water.
  8. Take the spinach out of the water and squeeze the water out as much as you can.
  9. Cut the spinach into 4-5cm (approx 2 inch) long pieces and place it evenly into a container/Tupperware. 
  10. Pour the happo dashi into the container. Rest in the fridge for at least 30 minutes. 
  11. Serve as a side dish with Japanese style meals and enjoy!

Notes

Keep leftovers in the refrigerator and use within 3 days.

  • Prep Time: 5 minutes
  • Soaking time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: Blanching
  • Cuisine: Japanese

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