8 have already made this dish!
The preparation:
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First, wash the fresh spinach.
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Boil some water in a pot and add the fresh spinach to the pot as soon as it boils. This should only be blanched, which means remove it from the water bath after 20-30 seconds.
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Then cool it IMMEDIATELY with ice-cold water. Ideally, a water bath with ice cubes is available.
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Now mix the dressing, consisting of sesame seeds, dashi broth, soy sauce and mirin.
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Now place the spinach in a small bowl and pour the dressing over it. It is best to add some sesame if you like. Of course, you can vary the amount of dressing and use more dressing. However, I like it with less dressing.
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That's it for this small side dish.
Table of contents:
Summary
Ohitashi Spinat is a beloved Japanese side dish featuring fresh spinach marinated in a flavorful dashi broth, commonly found on Japanese dining tables due to its simple preparation and delicious, healthy qualities. This cooking technique known as Ohitashi involves briefly blanching fresh spinach and then immersing it in a dashi-based sauce, which enhances the vegetable's umami flavor. The dish is remarkably versatile, allowing for the dashi's strength to be adjusted with various ingredients, such as extra katsuobushi flakes for a bolder taste. One of the advantages of Ohitashi Spinat is its longevity; it can be prepared in larger batches and refrigerated for 2 to 3 days, making it a convenient option for a quick and light meal. Ohitashi exemplifies the principles of Japanese cuisine—lightly seasoned with a focus on natural flavors—making it a delightful choice for any meal of the day. Enjoy the experience of preparing this refreshing dish!
Ohitashi Spinach is a very popular Japanese dish featuring fresh spinach in a dashi broth. It can be found on nearly every Japanese home table as it is extremely easy to prepare and very tasty and healthy. Whether for breakfast, lunch or dinner, the Japanese love it.
Ohitashi (お浸し) is basically a preparation method in which a type of vegetable is marinated in a dashi-based sauce and served. This common Japanese cooking technique ensures that the vegetables get a full-bodied umami flavor through the dashi base. You can either enhance or soften the flavor of the dashi base with different ingredients. For a stronger dashi broth, simply use a little more katsuobushi flakes.
For this dish, you definitely need fresh leaf spinach, not the spinat with the blubb or other already processed spinach dishes. The fresh spinach is only blanched for this, which means it is dipped in a very hot to boiling water bath for 20 to 30 seconds and immediately cooled with cold, ideally ice-cold water.
The special thing about this and other Ohitashi dishes is the slightly longer shelf life. For example, you can prepare this dish a little bit and prepare 2 kg of fresh spinach and then store it in the dashi dressing broth in the refrigerator for up to 2 to 3 days! So you always have some Ohitashi spinach ready when you feel like it.
The light taste of this side dish reflects the entire character of Japanese cuisine: Light, lightly seasoned, natural flavor! Have fun cooking :)
Comments
Hallo,
dieser Spinat ist mein absolutes Lieblingsrezept. Aber eine Frage habe ich. Kann man dieses Gericht auch Kindern geben, wegen des Mirins? Oder generell, wie wird das in Japan gehandhabt?
Hi Cori, das freut mich sehr :) Generell kannst du dieses Gericht auch an deine Kinder geben. Mirin verfliegt, ähnlich wie Kochwein beim Kochen/Essen und der ohnehin schon geringe Alkoholgehalt hat in geringen keinen Einfluss :) Ich hoffe ich konnte dir deine Frage beantworten :) LG Ryu und Matthias
Hallöle,
ich würde dieses Rezept sehr gerne ausprobieren. Kann man Dashi irgendwie ersetzen? Würde gerne eine vegane Variante machen :)
Hallo CF, du kannst es auch mit Gemüsebrühe oder Kombu Dashi machen. MfG Ryusei Hosono