Ohitashi (chilled spinach in soy dressing)

Ohitashi (お浸し) is the foundation of Japanese vegetable side dishes: quickly blanched vegetables, chilled in iced water and steeped in a dashi-soy broth. Cold, light and nourishing, one element of the traditional Japanese meal (ichiju-sansai).

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Method

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1. Wash the spinach thoroughly.
2. Blanch it in plenty of lightly salted boiling water for 30–60 seconds (the stems first, then the leaves).
3. Plunge at once into iced water so it keeps its green colour and stops cooking.
4. Squeeze the spinach hard with your hands, then cut into 4–5 cm lengths.
5. Mix the dashi, soy sauce and mirin and pour over the spinach; chill for 10 minutes. ⏱ Timer: 10 min
6. Squeeze out the excess liquid, arrange in small mounds and serve cold with sesame seeds and bonito flakes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Blanch for one minute at most; do not overcook.
• Iced water preserves the green colour.
• Squeeze well so it is not watery.
• Keeps in the fridge for 2 days.

Frequently asked questions

With other vegetables?

With broccoli, green beans, pak choi or asparagus.

Is it vegan?

Without bonito and dashi, with kombu stock.

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