Ohitashi
also called おひたし · ohitashi · ohitashi · お浸し · 御浸し · ほうれん草のおひたし · horenso no ohitashi · blanched spinach in dashi · dressed greens
- Japanese Home Cooking
- serves 4
- recipe says 45 min
- Vegetables & Sides
Three ways to read this recipe
The table
| 浸し地 — dashi 8 : soy 1 : mirin 1. It is a bath and not a dressing: the greens sit in it rather than wear it. | ||||
| 1 lb(450 g; bought on the bunch, roots trimmed but the bunch kept whole)spinach | blanch 30 sec, then ice | squeeze and cut | steep 30 min | squeeze once more and top |
| 16 cups(3.8 L; with 1 Tbs salt in it)salted water | ||||
| 1 cup(240 mL)dashi | ||||
| 2 Tbs(30 mL)soy sauce | ||||
| 2 Tbs(30 mL)mirin | ||||
| 1 pinch(a small handful, torn loose)katsuobushi | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Before anything else
2blanch 30 sec, then ice
4steep 30 min
goes in with what step 3 made
5squeeze once more and top
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 31 min2 of 4 steps give no time
- Needs you
- about 30 sec
- If you get it wrong
- Narrow — spinach past about forty seconds in the water is a wet rope, and no amount of squeezing firms it back up
blanch 30 sec, then ice
30 secneeds you(we think)from the start
squeeze and cut
not timed30 sec in
steep 30 min
30 minwalk away30 sec in
squeeze once more and top
not timed31 min in
- needs you
- you can walk away
- never timed
- we think
Goes with
See how it is written
>> title: Ohitashi
>> category: Vegetables & Sides
>> tags: japanese, spinach, dashi, blanched, side, quick, vegetarian
>> counters: Japanese Home Cooking
>> aka: おひたし, ohitashi, ohitashi, お浸し, 御浸し, ほうれん草のおひたし, horenso no ohitashi, blanched spinach in dashi, dressed greens
>> pairs-with: dashi, mentsuyu, nikujaga
>> servings: 4
>> time: 45 min
>> slack: narrow — spinach past about forty seconds in the water is a wet rope, and no amount of squeezing firms it back up
>> step: 浸し地 — dashi 8 : soy 1 : mirin 1. It is a bath and not a dressing: the greens sit in it rather than wear it.
Two ingredients and a technique.
>> step: blanch 30 sec, then ice
Blanch @spinach{1%lb}(450 g; bought on the bunch, roots trimmed but the bunch kept whole) in boiling @salted water{16%cups}(3.8 L; with 1 Tbs salt in it) ~blanch{30%sec}, stems held in for fifteen seconds before the leaves go under, then lift it straight into ice water.
>> step: squeeze and cut
Squeeze @&(~1)spinach{} in a bundle from the root end until no more water comes out, then cut it into 1 1/2-inch lengths so it stands up in the bowl.
>> step: steep 30 min
Steep @&(~1)squeezed spinach{} in @dashi{1%cup}(240 mL), @soy sauce{2%Tbs}(30 mL) and @mirin{2%Tbs}(30 mL) ~steep{30%min} in the fridge, turning it over once.
>> step: squeeze once more and top
Lift @&(~1)ohitashi{} out with chopsticks, squeeze it once lightly so it is damp and not dripping, and top it with @katsuobushi{1%pinch}(a small handful, torn loose).