Dish

Ohitashi

Ohitashi is made by blanching leafy greens, such as spinach or kale, in boiling water and then immediately transferring them to a bowl of ice water to stop the cooking process. The greens are then squeezed dry and dressed with a mixture of soy sauce, mirin, and dashi. The dish is typically served cold.

Asian cuisine› East Asian cuisine› Japanese cuisine

Technique

Origins and history

Ohitashi is a traditional Japanese dish that has been around for centuries. It is believed to have originated in the Heian period, where it was a popular dish among the aristocracy. The dish has since spread throughout Japan and is now a popular dish in many Japanese households.

Dietary considerations

Ohitashi is low in calories and high in vitamins and minerals, making it a healthy option for those looking to increase their vegetable intake. It is suitable for vegetarians and vegans.

Variations

There are many variations of Ohitashi, including Ohitashi with sesame sauce, and Ohitashi with bonito flakes. Some recipes also call for the addition of tofu or mushrooms for a heartier dish.

Presentation and garnishing

Ohitashi is typically served in a small bowl with the greens in the center and the dressing drizzled over the top. It is garnished with sesame seeds and chopped scallions.

Tips & Tricks

To make the dish less salty, use low-sodium soy sauce or reduce the amount of soy sauce used.

Side-dishes

Ohitashi is typically served cold and can be eaten as a side dish or as a light meal. It can also be served as an appetizer or as part of a bento box.