Ohitashi
Ohitashi is a classic Japanese side dish featuring blanched greens soaked in umami-rich dashi.
Contents（4項）▾
Ingredients
- 200 g spinach or other leafy greens
- 500 ml dashi stock
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp sesame seeds, toasted
- to taste salt
Steps
Bring a large pot of water to a boil over high heat.
Add the greens to the boiling water and blanch for 1-2 minutes until bright and tender, then quickly transfer to an ice bath to stop cooking.
In a separate bowl, combine dashi stock, soy sauce, mirin, and a pinch of salt.
Once cooled, drain the greens and gently squeeze to remove excess water, then place them in the dashi mixture.
Let the greens soak in the dashi for at least 10 minutes to absorb the flavors before serving.
Before serving, garnish with toasted sesame seeds for added flavor and texture.
Why this works
The blanch-and-soak technique used in Ohitashi is essential for maximizing both texture and flavor. Blanching the greens for a brief moment brightens their color and softens them while preserving their nutrients. The immediate transfer to an ice bath halts the cooking process, ensuring they remain vibrant and crisp. Soaking the blanched greens in dashi allows them to absorb the umami flavors, creating a harmonious balance. If the greens seem too salty after soaking, simply rinse them briefly under cold water before serving to mellow the flavor. This method enhances the dish's appeal, making it a staple in Japanese cuisine. The result is a refreshing side dish that complements various meals, showcasing the beauty of simplicity in Japanese cooking.
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- 2026-05-19T06:08:42.583Z · fields: imageSpec · reason: auto-revise of image