Spinach Ohitashi (Japanese Spinach in Dashi)
Spinach Ohitashi is a classic Japanese side dish made with blanched spinach soaked in lightly seasoned dashi. Simple, nutritious, and comforting, this recipe uses baby spinach for ease and accessibility while keeping the traditional flavor. It’s perfect as a light side dish and can easily be made vegan by using vegan dashi and skipping the bonito flakes.
Servings: 4 people
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.