Spinach Ohitashi 菠菜浸し

Spinach Ohitashi is a classic Japanese side dish made with blanched spinach soaked in a savory dashi-based sauce, often garnished with bonito flakes. It's a simple, healthy, and refreshing dish.

Nutrition (per serving)

Ingredients

• 500g fresh spinach
• 200ml dashi (Japanese soup stock)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar (optional)
• 2g katsuobushi (bonito flakes), for garnish

Steps

1. Bring a large pot of water to a boil. Blanch spinach for 30 seconds.
2. Immediately transfer the spinach to an ice bath to stop cooking. Once cooled, squeeze out excess water thoroughly.
3. In a small bowl, combine dashi, soy sauce, mirin, and sugar. Mix well until the sugar dissolves. This is your ohitashi sauce.
4. Cut the squeezed spinach into 3-4 cm (1.5 inch) lengths.
5. Place the cut spinach into a serving bowl or a shallow dish and pour the ohitashi sauce over it.
6. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Just before serving, garnish with katsuobushi.

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