Spinach Ohitashi

Name: Spinach Ohitashi
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb fresh spinach, trimmed; 1 tsp salt; 1 cup dashi stock; 1.5 tbsp soy sauce; 1 tbsp mirin; 2 tbsp bonito flakes

A classic Japanese side dish featuring blanched spinach steeped in a gentle savory dashi broth. Served chilled with a light garnish of shaved bonito flakes.

12 minEasyServes 435 cal/serving

JapaneseSideStovetopPescatarianLow CarbNut-FreeDairy-FreeEgg-FreeShellfish-FreeNightshade-FreeCorn-Free

Ingredients

1 lb fresh spinach, trimmed
1 tsp salt
1 cup dashi stock
1.5 tbsp soy sauce
1 tbsp mirin
2 tbsp bonito flakes

Instructions

1

Bring a large pot of water to a boil and stir in 1 tsp salt.
2

Blanch 1 lb trimmed fresh spinach for 30 seconds until wilted and bright green.
3

Transfer fresh spinach to an ice water bath, then squeeze out excess moisture gently.
4

Mix 1 cup dashi stock, 1.5 tbsp soy sauce, and 1 tbsp mirin in a medium bowl.
5

Cut fresh spinach into two-inch lengths and submerge into the dashi liquid.
6

Chill in the refrigerator for 15 minutes, then garnish with 2 tbsp bonito flakes before serving.

Questions

Can I make Spinach Ohitashi gluten-free?

Yes. The gluten in this entry is 1.5 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spinach Ohitashi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Spinach Ohitashi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cream Stew main
Sesame Ginger Chicken Soba Box main
Orecchiette with Broccoli Rabe and Sausage main

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