Spinach Ohitashi (Japanese Spinach Salad in Dashi)
https://sudachirecipes.comSpinach Ohitashi is a simple dish made with blanched spinach soaked in soy sauce and dashi-based sauce. It's quick, tasty, and makes a great side dish for any Japanese meal!
Ingredients
- 200 ml dashi stock vegans and vegetarians can use plant-based dashi
- 4 tsp soy sauce
- 4 tsp mirin
- 200 g spinach
- 1 pinch salt
- 1 bowl ice-cold water
- 1 tbsp bonito flakes to garnish, replace with sesame seeds for vegetarians/vegans
Instructions
- First make happo dashi by boiling 200 ml dashi stock, 4 tsp soy sauce and 4 tsp mirin in a saucepan for 1-2 minutes. Remove the pan from the stove and leave it to cool to room temperature.
- Heat a large pot of water and add 1 pinch salt. Set 1 bowl ice-cold water next to it.
- Once the water reaches a rolling boil, hold 200 g spinach by the leaves and submerge the stalks into the boiling water for 30 seconds (use tongs to protect your hands from the steam).
- Push the rest of the spinach into the water and continue to boil for another 30 seconds.
- Immediately transfer the spinach to the bowl of ice-cold water and let it cool for about 1 minute.
- Take the spinach out of the water and squeeze the excess water out as much as you can.
- Cut the spinach into 4-5cm (approx 2 inch) long pieces and place them in a container.
- Pour the happo dashi into the container. Cover and rest in the fridge for at least 30 minutes.
- Serve as a side dish with Japanese-style meals and enjoy!
Notes
Make the dish vegetarian/vegan by using shiitake and kombu dashi and sprinkling with sesame seeds instead of bonito flakes.
Keep leftovers in the refrigerator and use within 2-3 days.