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Japanese Ohitashi Recipe

Japanese · Side dish · 15 min total

Ohitashi is a classic Japanese side dish of blanched greens, typically spinach, served in a savory dashi-based broth. This simple, refreshing recipe highlights the natural flavor of the greens.

Ingredients

• 1 bunch spinach (about 10 oz / 280 g)
• 1/2 cup dashi (Japanese soup stock, made from kombu and katsuobushi)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon sugar (optional)
• Pinch of salt
• Katsuobushi (bonito flakes) for garnish (optional)

Instructions

1. Wash the spinach thoroughly and trim off the root ends.
2. Bring a large pot of water to a boil. Add a pinch of salt, then blanch the spinach for 30 seconds to 1 minute until wilted but still bright green.
3. Drain the spinach and immediately plunge into ice water to stop cooking. Drain well and gently squeeze out excess water.
4. Cut the spinach into 2-inch lengths.
5. In a small bowl, combine dashi, soy sauce, mirin, and sugar (if using). Stir until sugar dissolves.
6. Arrange the spinach in a shallow serving bowl and pour the dashi mixture over it.
7. Let sit for at least 10 minutes to allow flavors to meld. Serve at room temperature or chilled, garnished with katsuobushi if desired.

Tips

• Use homemade dashi for best flavor, or substitute with dashi granules dissolved in water.
• Other greens like komatsuna, bok choy, or watercress work well too.
• Store leftovers in the refrigerator for up to 2 days; the flavors will deepen.

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