How to Make Spinach Ohitashi Salad (Classic Japanese Side Dish) | Sudachi

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a budget-friendly alternative.

tofu

🥗Healthier: edamame

💰Cheaper: cottage cheese

Edamame adds protein, while cottage cheese is a cost-effective substitute.

Wash 200 g of Oriental spinach in cold water, paying attention to the roots.

Soak the spinach in a bowl of fresh water for 10 minutes.

In a small saucepan, combine 240 ml of dashi stock, 2 tablespoons of soy sauce, and 2 tablespoons of mirin. Bring to a boil and let bubble for about 2 minutes to burn off some alcohol.

In a separate pot, add 2 liters of water and 1 tablespoon of salt. Adjust salt as necessary based on the weight of the water.

Place the spinach in the pot with roots submerged and leaves sticking out. Blanch for 30 seconds, then push the leaves down and blanch for an additional 15 seconds.

Transfer the blanched spinach to a bowl of ice water to stop the cooking process and preserve texture and color for 10 minutes.

Prepare a bamboo sushi mat to remove excess water from the spinach. Gently squeeze the spinach and place it on the mat, rolling it up to remove water without damaging it.

Drizzle the spinach with the marinade sauce to remove any remaining water, then roll it up and squeeze once more.

Cut the spinach in half and place it in a sealable container. If the container is large enough, you can leave it whole.

Pour the marinade over the spinach and cover with plastic wrap touching the surface to ensure even coverage. Marinate in the fridge for at least an hour, preferably overnight.

After marinating, remove the roots and cut the spinach into bite-sized pieces. Serve with a drizzle of sauce and sprinkle with bonito flakes or sesame seeds if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens