Ohitashi (おひたし) gets its name from the Japanese verb hitasu (浸す), meaning "to soak." When made with spinach, it's known as Hourensou no Ohitashi, and growing up; my mom would often prepare this simple yet delicious side dish. Spinach might not seem like typical "comfort food," but when infused with savory dashi, it's transformed into a juicy and satisfying addition to any Japanese meal. This Ohitashi recipe showcases the essence of Japanese home cooking by enhancing spinach's natural sweetness with the umami depth of dashi broth.
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Why This Recipe Works
- Leaving the roots on when you boil the spinach makes it easy to line the leaves up when you cut them.
- Boiling the roots and stems first allows you to cook them slightly longer, ensuring they’re tender while preventing the leaves from getting mushy.
- Squeezing the spinach well after boiling removes excess liquid from the leaves and stems, turning them into sponges that soak up the flavor of the dashi without watering it down. It also reduces the astringency of the spinach.
Ingredients
- Spinach - Fresh spinach is the star of this dish, but Ohitashi can be made with a wide variety of vegetables, including mustard greens, asparagus, or even green beans. When looking for spinach, I recommend choosing one with a vibrant, deep-green color and firm, crisp stems.
- Dashi - This umami-packed broth is the backbone of Japanese cuisine. I have a recipe for homemade dashi stock, but you can also make it from instant granules or dashi packs.
- Usukuchi Soy Sauce - This is a light-colored soy sauce that's been fermented for less time than dark soy sauce, giving it a dark amber color and mild flavor that doesn't overwhelm the delicate flavor of the spinach. You can substitute dark soy sauce, but you'll need to add a little extra salt as usukuchi soy sauce counterintuitively has a higher salt content.
- Mirin - This sweet rice wine adds umami and sweetness to the seasoning. It does contain alcohol, but the amount in this recipe dilutes it to a point where it has a lower concentration of alcohol than a ripe banana or freshly baked bread. If you're still concerned about it, you can substitute ¼ teaspoon of sugar with a pinch of MSG.
- Salt - I don't like using too much soy sauce because it will turn the spinach brown. That's why I supplement the seasoning with salt.
How to Make Spinach Ohitashi
Start by washing the spinach thoroughly, paying special attention to the base of the stems where dirt often gets trapped. Next, boil a large pot of water and prepare an ice bath on the side. Blanch the spinach by submerging the root end first for about 40 seconds, then stir the leaves into the water and continue cooking for another minute. This technique ensures the stems are tender while the leaves remain vibrant and fresh. I've shared this method with you before in my Goma Ae (sesame spinach) recipe, so if you haven't seen that one, check it out.
Once blanched, transfer the spinach to the ice bath to stop the cooking process and lock in its vivid green color. Gather the spinach by the roots and firmly squeeze out the excess water, working from root to tip. This step removes any lingering bitterness and prepares the spinach to soak up the flavorful dashi broth, so make sure you get as much liquid out of the spinach as possible.
To make the broth, mix the dashi, usukuchi soy sauce, mirin, and a pinch of salt in a container until the salt has dissolved. Trim the spinach roots and cut the greens into two-inch sections. Submerge the spinach in the broth and let it soak for a few minutes or up to 24 hours in the fridge to allow the flavors to meld. When you’re ready to serve, lift the spinach out of the broth and arrange it neatly on a plate.
Serve it With
Spinach ohitashi is a versatile side dish that pairs well with many Japanese meals. Serve it alongside a steaming bowl of Gomoku Gohan (Japanese pilaf) or Harako Meshi (Salmon rice) for a comforting rice dish. Add a steaming bowl of Miso Soup and some Asazuke Pickles for a well-rounded meal. If you're going for a full Japanese breakfast, you can add some protein by serving it with Grilled Salt Cured Salmon or Miso Salmon. If you'd like more recipe inspiration, I've written an article about Japanese Vegetables and the methods we use to make them taste irresistible.
📖 Recipe
Equipment
Units
Ingredients
- 340 grams spinach
- 1 cup dashi
- 1 tablespoon usukuchi soy sauce
- 1 teaspoon mirin (or ¼ teaspoon sugar)
- ¼ teaspoon salt
Instructions
- Wash 340 grams spinach in a large bowl under running water. Be especially careful to wash between the stems where they meet the root.
- Make the seasoning liquid by mixing together 1 cup dashi, 1 tablespoon usukuchi soy sauce, 1 teaspoon mirin, and ¼ teaspoon salt in a small square container.
- Bring a large pot of water to a boil and prepare a large bowl of ice water.
- Add the spinach to the water roots first and allow the roots and stems to cook for about 40 seconds before adding the leaves.
- Stir in the leaves and let them cook for 1 minute.
- Use tongs to transfer the spinach to the ice bath and rapidly chill.
- Pick the spinach up by the root end and line them up. Squeeze out as much liquid from the spinach as possible by starting at the root end and squeezing repeatedly down to the leaves. Keep squeezing until very little liquid comes out.
- Place the spinach on a cutting board and trim off the roots.
- Cut the spinach into 2-inch lengths and add it to the dashi mixture to soak for a few minutes (or up to 24 hours) before serving.
Nutrition Facts
FAQs
Ohitashi is a traditional Japanese side dish where vegetables are soaked in a dashi-based broth. The soaking process allows the vegetables to absorb the savory flavors of the broth, creating a light, umami-rich dish that complements a variety of main courses.
Ohitashi is a 4-syllable name pronounced as follows (read the italicized parts).
o like order
hi like heal
ta like tonic
shi like sheet
CHARLES H ROONEY says
The taste is addictive, and easy to prepare. Spinach is also healthy and can be enjoyed anytime, and is a dish which can be customized with different ingredients.
Marc Matsumoto says
Hi Charles, Happy New Year, and thanks for your kind words!