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!
Photographed by Masashi Kuma
Calorie count is per serving.
Excludes time needed to cool the dressing and marinate the spinach.
Ingredients (Serves 2)
- 1 bunch spinach (200 g)
- 1 tbsp usukuchi soy sauce
- 1 tbsp mirin
- 180 ml dashi
- Skipjack shavings, as needed
Put the [Dressing] ingredients in a saucepan and bring to a boil. Turn off the heat and then cool.
The ratio of soy sauce, mirin and dashi is 1:1:12.
Blanch the spinach in boiling water, then plunge into cold water. Drain and squeeze out excess moisture.
Thoroughly draining and squeezing out excess moisture from the spinach prevents the dressing from becoming watery.
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.
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.