Ohitashi, boiled vegetables dressed in a savory dashi dressing, is a staple Japanese dish. Once you master the basic ratio for the dressing, you can 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)
- usukuchi soy sauce (1 tbsp)
- mirin (1 tbsp)
- 180 ml dashi
- Skipjack shavings, as needed
Put the [Dressing] ingredients in a saucepan and bring to boil. Turn off the heat and then cool.
Blanch the spinach by boiling and then plunging into cold water. Drain and squeeze out the 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.