Simmered Spinach (Ohitashi)
This is a quiet dish. It relies on the timing of your blanch and the quality of your dashi. If you pull the greens at the right moment, they remain vibrant rather than turning olive drab.
Watch the clock, not the leaves.
Spinach cooks in seconds. Have your ice bath ready before you even touch the heat.
- Large pot for boiling water
- Large bowl for ice bath
- Tongs
- Bamboo mat or clean kitchen towel
What goes in.
- 1 lbfresh spinach, washed thoroughly
- 1/2 cupdashi stock, chilled
- 1 tbspsoy sauce
- 1 tspmirin
- pinchtoasted bonito flakes (katsuobushi)
Removing Excess Water
After cooling, you must squeeze the spinach firmly. If you leave water inside, the broth becomes diluted and the dish turns watery.
The method.
Prepare the broth
Whisk the chilled dashi, soy sauce, and mirin together in a small bowl and set aside.
Blanch the spinach
Bring a large pot of water to a rolling boil. Drop in the spinach stems first, then push the leaves under. Boil for exactly 30 to 45 seconds.
Shock
Immediately pull the spinach out with tongs and plunge it into the bowl of ice water. This halts the cooking and locks in the color.
Squeeze
Gather the cooled spinach into a tight bundle. Use both hands to twist and press until almost no water remains. It should look like a dense, firm cylinder.
Soak
Slice the cylinder into 2-inch lengths. Place in a shallow dish and pour the prepared broth over the top. Let it sit for at least 10 minutes before serving.
Other turns to take.
Sesame Style
Add a tablespoon of toasted sesame paste to the broth for a richer, nutty profile.
When it doesn't go to plan.
Spinach holds onto grit, so wash it in at least three changes of water.
Do not skip the mirin; it provides the necessary sheen and slight sweetness to balance the soy.
Serve chilled, straight from the refrigerator.
The ones that keep coming up.
Can I use baby spinach?
You can, but the stems in mature spinach provide a better texture contrast.
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