Ohitashi, Japanese-style blanched spinach

Ohitashi, Japanese-style blanched spinach

⏱ 15 min 👥 2 servings

Ohitashi, spinach blanched and then marinated in a light dashi broth, is a simple side dish that highlights the freshness of the vegetable rather than masking it. The key step is the quick plunge into ice water right after cooking to preserve the vibrant green color of the leaves. Served in a small individual bowl, it accompanies almost every daily Japanese meal.

Preparation

  1. Blanch the spinach
    Submerge the spinach in boiling salted water for 30 seconds.
  2. Cool immediately
    Immediately plunge into ice water to stop the cooking process.
    👉 Pro tip: this step preserves the vibrant green color of the spinach.
  3. Squeeze out excess water
    Gently squeeze to remove excess water, then cut into bite-sized pieces.
  4. Marinate
    Let marinate for 10 minutes in a mixture of light dashi, soy sauce, and a pinch of sugar.

Culture

A subtle side dish
Ohitashi does not aim to be the main course; it balances a richer meal with its simplicity and freshness.

The Utensil

Celadon matcha bowl, dragonfly motif

Celadon bowl, vintage piece

Its compact size and flared shape are perfect for an individual portion of a side dish, served chilled alongside the main course. Unique vintage piece, dragonfly motif.

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FAQ

Can I use other vegetables?
Yes, bok choy or bamboo shoots work just as well.

How long does ohitashi keep?
One day in the refrigerator, in its marinating broth.

Suggestions

Serve as a side dish with grilled fish or a simple bowl of rice.

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