Japanese spinach side dish ohitashi
I remember growing up watching Popeye eat cans of spinach and instantly growing big muscles. That still didn’t get me to want to eat spinach. I guess back then I was a little stubborn. I don’t know when, but as I grew older I eventually began to like spinach. Aside from just sauteing it with some garlic, olive oil, and soy sauce or making a goma-ae out of it, this spinach ohitashi is one of my favorite ways to eat spinach! This side dish is very light and can be served warm or cold. It’s a great way to add more greens to your diet!
Servings Prep Time
2people 5minutes
Cook Time Passive Time
1minute 2hours
Servings Prep Time
2people 5minutes
Cook Time Passive Time
1minute 2hours
Ingredients
Instructions
  1. Prepare a large pot of boiling water with a dash of salt.
  2. Wash and tie together a bunch of spinach with a rubber band.
  3. Blanch spinach for 1 minute, then drain.
  4. Use ice to help cool the spinach quickly and stop cooking.
  5. Cut the spinach into 2 inch pieces and remove the rubber band. Take each 2 inch section and squeeze out excess water.
  6. Next prepare the sauce, by combining dashi, mirin and soy sauce.
  7. Put the cut spinach neatly into a container and cover with the sauce. Allow to soak at least 1-2 hours in the refrigerator or room temp.
  8. After soaking, remove from the container and stack sections on top of each other in a rectangle or like a triangle.
  9. Pour sauce over and top with katsuobushi flakes before serving!