Ohitashi (Spinach With Dashi Dressing)

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Los Angeles Times


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40 minutes, plus soaking time for the spinach


This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi. You can substitute spinach with watercress, mizuna, cabbage, sprouts or peas. Light soy sauce and itokezuri (thinly sliced bonito flakes) are generally available at Japa

1/2 teaspoon salt, plus extra for seasoning the blanching water

1 bunch spinach, root ends untrimmed

3 cups of dashi (see recipe), chilled

1 tablespoon light-colored soy sauce (usukuchi shoyu)

1 teaspoon mirin

Pinch of salt for cooking the spinach

Bonito flakes for garnish (preferably itokezuri)

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