Ohitashi - Japanese Spinach Salad

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 2 cups (470ml) water 2 cups (470ml) water
• Ice cubes, for ice bath Ice cubes, for ice bath
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1/2 cup dashi (Japanese stock) 1/2 cup dashi (Japanese stock)
• Optional: 1 tablespoon toasted sesame seeds or 1 teaspoon sesame oil Optional: 1 tablespoon toasted sesame seeds or 1 teaspoon sesame oil
• Optional garnish: lemon slices or shichimi togarashi Optional garnish: lemon slices or shichimi togarashi

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 9g, 0g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring water to a boil in a large pot.
2. 2.
   Prepare an ice bath by filling a bowl with cold water and adding ice cubes.
3. 3.
   Rinse the spinach leaves thoroughly under cold water to remove any dirt or impurities.
4. 4.
   Once the water is boiling, blanch the spinach leaves for about 10-15 seconds until they wilt.
5. 5.
   Immediately transfer the blanched spinach to the ice bath to cool and stop the cooking process.
6. 6.
   Gently squeeze out excess water from the spinach leaves and place them on a cutting board.
7. 7.
   In a small bowl, whisk together soy sauce, mirin, and dashi to make the dressing.
8. 8.
   Arrange the spinach leaves on a serving plate and drizzle the dressing over them.
9. 9.
   Optional: Sprinkle toasted sesame seeds or drizzle sesame oil over the spinach.
10. 10.
    Garnish with lemon slices or a sprinkle of shichimi togarashi, if desired.
11. 11.
    Serve chilled or at room temperature.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly rinse the spinach leaves to remove any dirt or sand. Trim off any tough stems before blanching.

Tips & Tricks

• For a more intense flavor, blanch the spinach leaves in a pot of dashi instead of plain water.
• If you prefer a sweeter dressing, increase the amount of mirin in the dressing.
• Ohitashi can be prepared in advance and stored in the refrigerator for up to 24 hours. Just make sure to drain any excess liquid before serving.
• Experiment with different garnishes such as grated daikon radish or bonito flakes for added texture and flavor.
• If you don't have dashi, you can substitute it with vegetable broth or water mixed with a small amount of soy sauce.

Serving advice

Serve Ohitashi as a refreshing appetizer or a side dish alongside traditional Japanese meals. It pairs well with steamed rice, grilled fish, or tempura.

Presentation advice

Arrange the blanched spinach leaves neatly on a plate, ensuring they are evenly coated with the dressing. Garnish with a slice of lemon or a sprinkle of shichimi togarashi for an attractive presentation.