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Spinach Ohitashi (Spinach Soaked in Dashi)
Serves 2 · About 15 min
A side dish of quickly boiled spinach soaked in dashi and soy sauce. The only cooking is 1–2 min of boiling.
① Wash the dirt off the roots→② Boil water→③ Boil from the root end→④ Cool in cold water and squeeze→⑤ Cut and soak in the sauce
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Vegetables
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How to make it
1
Wash the dirt off the roots and make the soaking sauce
- Fill a bowl with water and swish the spinach in it root end down. Dig the dirt out from between the stems with your fingers
- If the root ends are thick, make a cross-shaped cut in them with a knife (about 1 cm deep)
- In a small bowl, mix 3 tbsp water, 1/4 tsp dashi granules and 2 tsp soy sauce (soaking sauce)
How to tell it's doneChange the water and keep washing until no dirt is left at the bottom of the bowl.
2
Bring plenty of water to a boil
- Put about 1 L water in a large pot and set over high heat
- While you wait, fill a bowl with ice and water to make cold water
- When it boils, add 1 tsp salt
How to tell it's doneBig bubbles are rising from the bottom of the pot.
3
Put in from the root end and boil
- Hold the spinach by the leaves and put only the root ends in the hot water for 30 sec
- Let go and push it all under, leaves and all, and boil 30 sec–1 min more
- Lift it by the root ends with chopsticks and move it right away to the bowl of cold water
How to tell it's doneThe leaves are bright dark green, and the root ends feel a little soft when you pinch them.
Be carefulIf you boil too long, the color turns dark and it goes limp. Do not go over 1 min after the leaves go in.
4
Cool in cold water and squeeze
- Cool it all in the cold water until it feels cold to the touch
- Line up the root ends into a bundle, and squeeze hard with both hands from the roots toward the leaf tips to get the water out
How to tell it's doneEven when you squeeze hard again, no water drips out.
Be carefulIf it is not squeezed enough, the soaking sauce gets watery and the flavor gets weak.
5
Cut and soak in the sauce
- Cut off the tips of the red root ends (the hard roots) of the spinach
- Cut into 4 cm lengths and squeeze lightly once more
- Arrange in a dish, pour on the soaking sauce from step 1, and let sit about 5 min
- If you have bonito flakes, put them on top
ReadyThe sauce has soaked into the spinach, and it is moist. It is also tasty chilled in the fridge (eat it the same day).
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It feels grittyDirt was left at the root ends. Next time, spread the stems apart and wash, changing the water.
The color is dark and it is limpIt boiled too long, or went into cold water too late. Next time, pick a leaf and check 30 sec after the leaves go in.
It has a harsh taste (your mouth feels squeaky)The boiling time was too short. Next time, boil closer to 1 min after the leaves go in.
The flavor is weak or wateryIt was not squeezed enough. This time, add soy sauce a few drops at a time.
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