Ohitashi - Japanese Spinach Salad

By No Recipes · 15 min

Ingredients

Instructions

1. Wash 340 g spinach in a large bowl of running water, paying special attention to the area where stems meet the roots.
2. Make the seasoning liquid by mixing 1 cup dashi, 1 tablespoon usukuchi soy sauce, 1 teaspoon mirin and ¼ teaspoon salt in a small shallow container.
3. Bring a large pot of water to a boil and prepare a large bowl of ice water.
4. Add the spinach roots first and cook for about 40 seconds, then add the leaves and cook for 1 more minute.
5. Transfer the spinach to the ice water with tongs and chill rapidly.
6. Line up the spinach by the root end and squeeze from root to leaf, repeating until very little liquid comes out.
7. Trim off the roots and cut the spinach into 2-inch (5 cm) lengths.
8. Add the spinach to the seasoning liquid and let it soak for a few minutes, or up to 24 hours, before serving.

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