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Japanese spinach side dish ohitashi

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!

Ingredients

Scale
  • 1 bunch spinach (washed and tied together with a rubber band)
  • 200 ml dashi stock
  • 1 ½ Tbsp mirin
  • Tbsp soy sauce
  • katsuobushi to garnish

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!

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