Spinach Ohitashi Recipe

Shihoko Ura | Chopstick Chronicles Updated

Spinach Ohitashi will be your favorite side dish to just about anything. Once you've made it, you'll make it over and over again!

Spinach Ohitashi Photo

Spinach Ohitashi is a Japanese staple vegetable side dish. Ohitashi or Hitasu means soaked in so, Ohitashi is vegetables soaked in a soy sauce-flavoured dashi stock. English Spinach is the vegetable commonly used for this type of dish, but any green vegetables can be cooked this way.

Japanese mustard spinach (Komatsuna) and eggplants or aubergine are often used for this dish in Japan. Bok Choy is suitable for Ohitashi too.

Although it is very simple and easy to make, if you parboil the spinach too long, or do not squeeze out enough water, the dish becomes watery and bland. You need to follow a few tips to make simple but delicious ohitashi.

Spinach Ohitashi Picture

The first point is when you parboil the spinach, place the stem part in first to the boiling water to avoid the leaf part over cooking.

The second point is to squeeze out the water well, for the dashi soy sauce to penetrate well into the spinach when it is soaked. If you follow those steps properly, you will have delicious ohitashi anytime.

Spinach Ohitashi Image

Dashi is the most important sauce of Umami. You can make it easily, if you can get the right ingredients such as bonito flakes and konbu seaweed. However, these days many Japanese people don’t bother to make it from scratch and just buy powdered dashi stock. If you are out side of Japan, I am sure you can order this online.

This spinach ohitashi would make an amazing side dish to my teriyaki meatballs, or even just to change up things and sit alongside your favourite spicy ginger chicken stir fry. You have to plan ahead just a little bit, because of the soaking time needed, but it’s a side dish you’re sure to make again and again once you’ve tried it.

Spinach Ohitashi Pic

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Spinach Ohitashi Recipe

      2 Servings

Ingredients

  • 1 bunch Fresh Spinach
  • 100 ml Dashi Stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Mirin

Directions

  1. Boil about 1 litre of water and 1 tsp salt.
  2. Parboil the spinach. Dip in the stem part first and hold the leaf part with your hand or chopsticks/tong out of the boiling water for 30 seconds then place the leaf part into the boiling water and cook for a further 30 seconds.
  3. Take out the spinach. Dip it into a bowl of icy cold water to avoid the spinach cooking further.
  4. Squeeze out excess water and cut spinach 4-5 cm lengthwise.
  5. Squeeze out excess water again and place spinach into a flat, shallow container.
  6. Mix Dashi stock, soy sauce and mirin. Pour over the spinach to soak the spinach.
  7. Cover with cling wrap and refrigerate for at least one hour.
  8. Serve in a small bowl or plate and top with bonito flakes or roasted sesame seeds. 

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Published:
Modified:
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Cooking Method:
Simmered
Category:
Spinach
Tags:
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Related Recipes:
Japanese Cuisine Recipes, Spinach Recipes, Vegetarian Recipes, Vegetable Recipes, Side Dish Recipes, Easy Recipes, Simmered Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Soaking:
Total Time:
Related Post:
Published:
Author: Shihoko Ura
Recipe Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 4
Calories 66

% Daily Value*
1%
Total Fat 1g
0%
  Saturated Fat 0g
26%
Sodium 636mg
4%
Total Carbohydrate 11g
4%
  Dietary Fiber 4g
  Sugars 3g
10%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.