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!
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 2 hours 6 minutes
- Yield: 2 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
- 1 bunch spinach (washed and tied together with a rubber band)
- 200 ml dashi stock
- 1 ½ Tbsp mirin
- 1½ Tbsp soy sauce
- katsuobushi to garnish
Instructions
- Prepare a large pot of boiling water with a dash of salt.
- Wash and tie together a bunch of spinach with a rubber band.
- Blanch spinach for 1 minute, then drain.
- Use ice to help cool the spinach quickly and stop cooking.
- Cut the spinach into 2 inch pieces and remove the rubber band. Take each 2 inch section and squeeze out excess water.
- Next prepare the sauce, by combining dashi, mirin and soy sauce.
- 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.
- After soaking, remove from the container and stack sections on top of each other in a rectangle or like a triangle.
- Pour sauce over and top with katsuobushi flakes before serving!