Japanese Spinach Salad (Ohitashi)
You may be too lazy to cook elaborate meals that you prefer cooked vegetables over raw salad so this is a recipe for you.
Large bowl to wash or soak spinach
Wok or pot to boil spinach
Chopsticks to remove spinach from wok
Mixing bowl to wash spinach and place cold water
Five minutes total preparation time
- 100 g baby spinach
- 1/2-tablespoon dashi stock
- 1/2-tablespoon soy sauce
- 1 tablespoon dried bonito flakes
Wash the spinach and soak it in water.
Boil the spinach and fill in a pot or wok with enough water to submerge the spinach. Bring it to a boil and add spinach and boil for two minutes.
Transfer to coldwater and remove the boiled spinach into a bowl of cold water.
Squeeze and arrange the spinach to remove the excess water on a plate.
To season pour the dashi stock and soy sauce over it. Top with dried bonito flakes.
Boil 100 g of Babel minutes for two minutes. Squeeze excess water. Arrange on a plate. Pour 1/2-tablespoon dashi stock +1/2 tablespoon soy sauce. Top with bonito flakes.
- Make sure you buy organic baby spinach. After you squeeze the excess water chop it into 1.5 inches long. Each organic baby spinach comes in a packet of 100 g exactly the same as a recipe.
- Make dashi stock in advance. You can also buy a premade in Japan. If you make it it'll keep in the refrigerator for a week.