Spinach Ohitashi

Ohitashi is a staple Japanese dish of boiled vegetables dressed in a savory dashi dressing. Master the basic ratio for the dressing, and make a variety of ohitashi using all kinds of vegetables!

Spinach Ohitashi
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Easy

Vegetables

Healthy

Party

45kcal

10minutes

Calorie count is per serving.
Excludes time needed to cool the dressing and marinate the spinach.

Ingredients (Serves 2)

  • 1 bunch spinach (200 g)
  • [Dressing]

    • 1 tbsp usukuchi soy sauce
    • 1 tbsp mirin
    • 180 ml dashi
  • Skipjack shavings, as needed

Directions

1

Put the [Dressing] ingredients in a saucepan and bring to a boil. Turn off the heat and then cool.

Advice

The ratio of soy sauce, mirin and dashi is 1:1:12.

2

Blanch the spinach in boiling water, then plunge into cold water. Drain and squeeze out excess moisture.

Advice

Thoroughly draining and squeezing out excess moisture from the spinach prevents the dressing from becoming watery.

3

Cut the spinach into 3 cm lengths. Marinate in the [Dressing] for approx. 1 hour. Plate along with the [Dressing] and top with skipjack shavings.

Tips

The basic [Dressing] ratio can be applied to a variety of ohitashi using other vegetables, such as broccoli, mizuna, bean sprouts and komatsuna Japanese mustard greens.