5 Jun 2014

Japanese Spinach in Ohitashi / Horenso no Ohitashi ・ほうれん草のお浸し


Another Japanese side-dish without using any oil you can easily prepare at home. This simple and classic spinach dish is called ‘horenso no ohitashi’ (ほうれん草のお浸し), the spinach soaked in broth.

Its spinach blanching method is the same as the one I showed in this entry -here-, i.e. ‘horenso no goma-ae’. For Japanese (and many others too), spinach root part is important to be blanched together with, for its light aroma. Therefore, you don't need to cut away the roots beforehand but a proper wash is needed.

Japanese Spinach in Ohitashi / Horenso no Ohitashi ・ほうれん草のお浸し
(I)
200 g spinach
large pinch of salt
(II)
3 1/2 TBsp dashi / bonito stock
1/2 TBsp shouyu / Japanese soy sauce 
optional: a pinch of sugar
(III)
2 TBsp katsuobushi / bonito flakes
Servings: 2

1. Mix all (II) in a bowl and set aside. (Note: Adjust shouyu +/- up to individual saltiness preference.)

2. Wash and cross-cut "+" at the bottom stems/roots of the spinach about 1/2" deep. Heat a pot of water, once boiled, sprinkle in a pinch of salt. Blanch the spinach into the boiling water for about 45 sec ~ 1 minute.

3. Transfer and immediately soak the spinach into some ice water to stop it from further cooked. Drain.

4. Squeeze excess water. Cut away the roots and cut the spinach into about 4 cm wide. Then, soak it with the ready sauce from 1.

5. Divide into two. Lightly squeeze away excess sauce, serve it onto individual plates, and garnish with some katsuobushi. Serve the horenso no ohitashi with rice together with a main dish and/or other side dishes. 


Happy trying. Sore, jaa. Mata ne.

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