Ohitashi

👥 4 servings
⏱️ 45 minutes
🗣️ English (detected)
category: Vegetables & Sides
counters: Japanese Home Cooking
aka: おひたし, ohitashi, ohitashi, お浸し, 御浸し, ほうれん草のおひたし, horenso no ohitashi, blanched spinach in dashi, dressed greens
pairs-with: dashi, mentsuyu, nikujaga
slack: narrow — spinach past about forty seconds in the water is a wet rope, and no amount of squeezing firms it back up
step: squeeze once more and top
#japanese #spinach #dashi #blanched #side #quick #vegetarian

From: John Chen's Tabular Recipes

🥘 Ingredients

  • spinach 1 lb
  • salted water 16 cups
  • dashi 1 cup
  • soy sauce 2 Tbs
  • mirin 2 Tbs
  • katsuobushi 1 pinch
  1. 1
    Two ingredients and a technique.
  2. 2
    Blanch spinach in boiling salted water 30 sec , stems held in for fifteen seconds before the leaves go under, then lift it straight into ice water.
  3. 3
    Squeeze @&( timer in a bundle from the root end until no more water comes out, then cut it into 1 1/2-inch lengths so it stands up in the bowl.
  4. 4
    Steep @&( timer in dashi , soy sauce and mirin 30 min in the fridge, turning it over once.
  5. 5
    Lift @&( timer out with chopsticks, squeeze it once lightly so it is damp and not dripping, and top it with katsuobushi .

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