Spinach Ohitashi (Japanese Spinach in Dashi) is a simple Japanese side dish that highlights the natural flavor of spinach and the gentle, comforting umami of dashi. In Japan, this dish is traditionally made with spinach that has the longer leaves and stems, but that type can be harder to find in regular U.S. grocery stores. For this reason, my recipe uses baby spinach, which is easy to find, cooks quickly, and works beautifully for ohitashi. If you use vegan dashi and skip the bonito flakes, this dish can easily be made vegan as well.
Ingredients
- Baby Spinach: 10 oz
- Dashi broth (unseasoned): 200 ml (about ¾ cup + )
- Light soy sauce: 1 tablespoon (or regular soy sauce)
- Mirin: 1 tsp
- Salt: 1 teaspoon (for blanching spinach)
- Bonito flakes: 1 tablespoon (for garnish)
See recipe card for quantities.
Step-by- Step Instructions
1. Prepare the dashi mixture
In a microwave-safe container, combine the dashi broth, soy sauce, and mirin. Microwave for 45 seconds to 1 minute to let the alcohol in the mirin evaporate. (it doesn’t need to be boiling hot) Let it cool slightly.
2. Blanch the spinach
Bring a large pot of water to a boil and add 1 teaspoon salt. Add the spinach and blanch for about 30 seconds. Drain immediately.
3. Cool and drain well
Transfer the spinach to an ice bath and cool completely. Drain, gently squeeze with your hands, then wrap in kitchen paper and lightly press to absorb excess moisture.
4. Cut and soak
Cut the spinach into bite-size pieces (about 2 inches long) and place in a container. Pour the cooled dashi mixture over the spinach and gently toss. Let it soak for 15–30 minutes (or longer) so the flavors absorb.
5. Serve
Serve chilled or at room temperature, topped with bonito flakes. Add a little extra soy sauce if desired.
Recipe Tips
- Don’t overcook the spinach: Blanching for about 30 seconds is enough. Overcooking will make the spinach mushy and dull in color.
- Let it soak longer if you like: While 15–30 minutes is enough, letting the spinach sit longer in the dashi deepens the flavor.
FAQ
A. Store in an airtight container in the fridge and enjoy within 1–2 days for best flavor and texture.
A. Yes. Regular soy sauce works well. It may slightly deepen the color.
Spinach Ohitashi (Japanese Spinach in Dashi)
Ingredients
- 10 oz Baby Spinach
- ¾ cups Dashi broth (unseasoned)
- 1 tablespoon Light soy sauce
- 1 teaspoon Mirin
- 1 teaspoon Salt / for blanching spinach
- 1 tablespoon Bonito flakes / for garnish
Instructions
- Prepare the dashi mixtureIn a microwave-safe container, combine the dashi broth, soy sauce, and mirin. Microwave for 45 seconds to 1 minute to let the alcohol in the mirin evaporate. (it doesn’t need to be boiling hot) Let it cool slightly.
- Blanch the spinachBring a large pot of water to a boil and add 1 teaspoon salt. Add the spinach and blanch for about 30 seconds. Drain immediately.
- Cool and drain wellTransfer the spinach to an ice bath and cool completely. Drain, gently squeeze with your hands, then wrap in kitchen paper and lightly press to absorb excess moisture.
- Cut and soakCut the spinach into bite-size pieces (about 2 inches long) and place in a container. Pour the cooled dashi mixture over the spinach and gently toss. Let it soak for 15–30 minutes (or longer) so the flavors absorb.
- ServeServe chilled or at room temperature, topped with bonito flakes. Add a little extra soy sauce if desired.
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