Ohitashi (Japanese Boiled Spinach Salad)
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 bunch of spinach
  • Katsuo bushi (dried bonito flakes)
  • Dashi shoyu (seasoned soy sauce) or shoyu (soy sauce) to taste
Instructions
  1. Bring water to a boil in a medium pot. This step is important - - - lay all of the spinach in one direction, roots all on one end, all leaves on the other end. Add spinach to the pot arranged in this way, with roots all in one direction. NOTE: The Japanese market often sells the spinach with the pink and white roots in tact. These are cleaned of any hairy roots but the pink part of the root is cooked and used.
  2. Cook for 2 to 3 minutes until tender. Transfer immediately to a colander and run under cold water.
  3. Gently squeeze excess water from the spinach, then cut spinach into 1 to 11/2 inch blocks. By keeping all the spinach in one direction you get beautiful ohitashi.
  4. Serve spinach on a plate, and top with katsuo bushi (dried bonito flakes).
  5. Season spinach with shoyu (soy sauce) or dashi shoyu.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/09/08/ohitashi-japanese-spinach/