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Food

Spinach Ohitashi

goop

This could easily be written off for its simplicity. And the dashi does feel comforting and homey. But the flavors are more nuanced and sophisticated than you might expect. You can use this dish to add nourishing greens to any meal, but we really love it for breakfast.

Serves 2

For homemade dashi:
1 large piece kombu

1 cup bonito flakes

for the ohitashi:
1 bunch spinach, washed well to remove any dirt or sand

1¼ cups dashi (homemade or store-bought)

¼ cup tamari

sesame seeds to garnish

bonito flakes to garnish

1. First make the dashi. Combine the kombu with 6 cups water and bring to a boil. Let simmer for 20 minutes. Add the bonito flakes and turn off the heat. Let sit for 10 minutes, then drain and reserve.

2. To make the spinach, boil a large pot of water and have a bowl of ice water ready. Add the spinach to the boiling water and cook for about 1 minute, then immediately transfer to the ice bath to stop the cooking. Once cool, strain, gently wring dry, and roughly chop.

3. In a saucepan, combine the dashi and tamari and bring to a simmer. To serve, ladle the broth over the spinach and garnish with the sesame seeds and bonito flakes.

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