Horenso no Ohitashi (Spinach Soaked in Broth)


Horenso no Ohitashi (Spinach Soaked in Broth)
Your rating: None Average: 3.8 (4 votes)
Author: tess
Date: 7-30-10
Servings: 2-3
Prep Time: 10 minutes
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A simple side dish of blanched spinach, rich in flavor from being soaked in broth and soy sauce. Top with roasted fish flakes to bring out the smoky flavor even more.

Recipe Ingredients:

  • 1 bunch of spinach, washed thoroughly
  • dash of salt
  • 5 tbsp of seaweed broth (dashi)
  • 1 1/2 tbsp of soy sauce
  • bonito flakes (katsuobushi)

Recipe Steps:

  • Bring a large pot of water to boil. Add a dash of salt. Blanch the spinach -- briefly dunking in all of the spinach and rotating quickly to ensure even blanching.
  • Strain the spinach and rinse. Dunk the spinach in cold water for a few minutes. Squeeze the excess water out of the spinach, bunch by bunch.
  • Mix the soy sauce and the dashi together in a bowl. Place the spinach into the bowl, making sure that all of is equally exposed to the broth. Soak for 20 minutes.
  • If you'd like a precise look for serving, arrange the spinach into neat piles and chop into 2" lengths. Otherwise, you can just form little piles (like I did above). Garnish with a bit of roasted katsuobushi to enhance the flavor.

Serving Size: 2-3
Preparation Time: 10 minutes

Rate this Recipe:
Your rating: None Average: 3.8 (4 votes)
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