Ingredients

   
1 bunch spinach (~200g)
200ml dashi
15ml soy sauce
5ml mirin
  Bonito flakes (katsuobushi)

Steps

  1. Bring a large pot of water to a boil. Add spinach stems first, then push leaves in after 15 seconds. Blanch for 30 seconds total.

  2. Transfer immediately to ice water. Let cool completely.

  3. Squeeze out as much water as possible. Form into a tight log and cut into 4cm pieces.

  4. Combine dashi, soy sauce, and mirin. Pour over spinach. Refrigerate for at least 15 minutes.

  5. Serve topped with bonito flakes.

Notes

  • Squeezing the water out is the most important step. Wet spinach dilutes the dashi and makes the dish watery.
  • The dashi soak is what makes this ohitashi and not just blanched spinach. Give it time.
  • Works with komatsuna, bok choy, or green beans in place of spinach.
  • Keeps in the fridge for 2 days in the soaking liquid.
  • Serve cold or at room temperature. This is not a hot dish.