Spinach Ohitashi菠菜浸し
Spinach Ohitashi is a classic Japanese side dish made with blanched spinach soaked in a savory dashi-based sauce, often garnished with bonito flakes. It's a simple, healthy, and refreshing dish.
01Ingredients
- 500g fresh spinach
- 200ml dashi (Japanese soup stock)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar (optional)
- 2g katsuobushi (bonito flakes), for garnish
Nutrition (per serving)48kcal
- Protein5.2g
- Carbs4.8g
- Fat0.8g
Fiber 1.8 gSodium 612 mg
02Steps
- Bring a large pot of water to a boil. Blanch spinach for 30 seconds.
- Immediately transfer the spinach to an ice bath to stop cooking. Once cooled, squeeze out excess water thoroughly.
- In a small bowl, combine dashi, soy sauce, mirin, and sugar. Mix well until the sugar dissolves. This is your ohitashi sauce.
- Cut the squeezed spinach into 3-4 cm (1.5 inch) lengths.
- Place the cut spinach into a serving bowl or a shallow dish and pour the ohitashi sauce over it.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Just before serving, garnish with katsuobushi.
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