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If you want an easy vegetable side dish for busy days, try spinach ohitashi. This classic Japanese side dish is full of savory dashi flavor and perfect for meal prep!

Looking for more easy ways to enjoy vegetables? Try these simple Japanese side dishes!

Spinach ohitashi served on a small plate with bonito flakes.

Recipe Ingredients

You’ll need the following ingredients to make this ohitashi:

Spinach: Spinach is the classic choice for ohitashi. Use one bunch of fresh spinach.
Soy sauce, mirin, and dashi powder: These ingredients make up the simple dashi-based seasoning.
Katsuobushi (Bonito flakes): These add extra umami and a nice finishing touch.

How To Make Ohitashi: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Boil the spinach for 1 minute.

Step 2

Squeeze out any excess water, then cut it into bite-sized pieces.

Step 3

Add the dashi seasoning ingredients to a small pot and bring to a boil.

Step 4

Pour the seasoning over the spinach and let it rest in the fridge.

Serve on a plate, top with bonito flakes, and enjoy!

Recipe Tips

When boiling spinach, place the thicker stem side into the boiling water first, then lower in the leaves.
After boiling, transfer the spinach to cold water right away. This stops the cooking and helps keep the color bright.
Make sure to squeeze out the excess water before soaking the spinach in the seasoning. This prevents the flavor from becoming diluted.

Variations

You can make this ohitashi with a variety of vegetables. Here are a few variations!

Asparagus

Tomato

Enoki Mushrooms

You can also make ohitashi with other leafy greens, napa cabbage, or broccoli.

What To Serve With

I like to serve it with steamed rice, miso soup, dashimaki tamago, and a teriyaki tofu for a balanced Japanese-style meal.

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Spinach Ohitashi

No ratings yet

Prep: 5

Cook: 5

Total: 10

Servings:

Author: Juri Austin

If you want an easy vegetable side dish for busy days, try spinach ohitashi. This classic Japanese side dish is full of savory dashi flavor and perfect for meal prep!

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Ingredients

Instructions

Boil the spinach: Boil the spinach for about 1 minute. Drain, then transfer to cold water to cool. Gently squeeze out the excess water.
Cut and squeeze: Cut the spinach into bite-sized pieces, then squeeze again to remove any remaining water. Arrange the spinach neatly in a container.
Make the dashi seasoning: In a small pot, add soy sauce, mirin, dashi powder, and water. Bring to a boil, then turn off the heat.
Soak: Pour the seasoning over the spinach. Let it sit in the fridge for 30 minutes to 1 hour to allow the flavor to soak in.
Serve: Place the spinach on a plate and top with bonito flakes.

Notes

Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
When boiling spinach, place the thicker stem side into the boiling water first, then lower in the leaves.
After boiling, transfer the spinach to cold water right away. This stops the cooking and helps keep the color bright.
Make sure to squeeze out the excess water before soaking the spinach in the seasoning. This prevents the flavor from becoming diluted.