Spinach Ohitashi

Name: Spinach Ohitashi
Yield: 4 servings
Ingredients: 1 cup Dashi; 1/4 cup soy sauce; 2 tablespoons mirin (sweet Japanese rice wine); 1 bunch mature spinach, trimmed; Kosher salt; Bonito flakes (for serving)

By Tadashi Ono and Harris Salat

January 1, 2016

A white bowl with spinach ohitashi and a spoon pouring broth onto it.

Photo by Peden & Munk

This deep savory dressing makes simply cooked vegetables come to life.

Recipe information

Yield
4 servings

Ingredients

1 cup Dashi

1/4 cup soy sauce

2 tablespoons mirin (sweet Japanese rice wine)

1 bunch mature spinach, trimmed

Kosher salt

Bonito flakes (for serving)

Preparation

Step 1
Combine dashi, soy sauce, and mirin in a small bowl.
Step 2
Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
Step 3
To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.

TagsJapanese East Asian Asian Spinach Leafy Greens Vegetable Side Dinner Dairy Free Nut Free Vegan Vegetarian Keto Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Bon Appétit

Recipe notes

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