Spinach Ohitashi (Japanese Spinach Salad)

A bowl of Spinach Ohitashi, a Japanese salad made by blanching spinach and infusing it with an umami-rich dashi marinade.

This Spinach Ohitashi recipe is a classic Japanese side dish that transforms fresh spinach into a flavorful delight, infused with the savory, satisfying taste of .

Course Appetizer, Salad, Side Dish

Cuisine Japanese

Keyword japanese-side, side dish

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian

Prep Time 7

Cook Time 3

Total Time 10

Servings servings

Calories 34kcal

Author Marc Matsumoto

Equipment

Ingredients

340 grams spinach
1 cup dashi
1 tablespoon usukuchi soy sauce
1 teaspoon mirin (or ¼ teaspoon sugar)
¼ teaspoon salt

Grams + US Cups - US Standard

Instructions

Wash 340 grams spinach in a large bowl under running water. Be especially careful to wash between the stems where they meet the root.
340 grams spinach
Make the seasoning liquid by mixing together 1 cup dashi, 1 tablespoon usukuchi soy sauce, 1 teaspoon mirin, and ¼ teaspoon salt in a small square container.
1 cup dashi, 1 tablespoon usukuchi soy sauce, 1 teaspoon mirin, ¼ teaspoon salt
Bring a large pot of water to a boil and prepare a large bowl of ice water.
Add the spinach to the water roots first and allow the roots and stems to cook for about 40 seconds before adding the leaves.
Stir in the leaves and let them cook for 1 minute.
Use tongs to transfer the spinach to the ice bath and rapidly chill.
Pick the spinach up by the root end and line them up. Squeeze out as much liquid from the spinach as possible by starting at the root end and squeezing repeatedly down to the leaves. Keep squeezing until very little liquid comes out.
Place the spinach on a cutting board and trim off the roots.
Cut the spinach into 2-inch lengths and add it to the dashi mixture to soak for a few minutes (or up to 24 hours) before serving.

Video

Nutrition