Japanese Spinach (Ohitashi) Recipe

Spinach: A leafy green vegetable that is blanched and used as the main ingredient in this dish.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, used to flavor the spinach.

Mirin: A sweet rice wine that adds a subtle sweetness to the dish.

Dashi stock: A Japanese soup stock made from dried fish and seaweed, providing a rich umami flavor.

Sesame seeds: Toasted seeds that add a nutty flavor and a bit of crunch to the finished dish.

When blanching the spinach, ensure that you have a bowl of ice water ready beforehand. This immediate cooling process, known as shocking, halts the cooking and preserves the vibrant green color and crisp texture of the spinach. After blanching, gently squeeze out the excess water to avoid diluting the flavors of the soy sauce, mirin, and dashi stock mixture.

• spinach - Substitute with Swiss chard: Swiss chard has a similar texture and slightly earthy flavor that works well in this dish.

• spinach - Substitute with kale: Kale can provide a similar leafy green component, though it may need to be cooked slightly longer to soften.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a soy-free, slightly sweeter alternative to soy sauce.

• mirin - Substitute with sake and sugar: Combine sake with a bit of sugar to mimic the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with sugar to achieve a similar sweet and tangy flavor profile.

• dashi stock - Substitute with chicken broth: Chicken broth can provide a savory base, though it lacks the specific umami of dashi.

• dashi stock - Substitute with vegetable broth: Vegetable broth offers a vegetarian alternative with a mild flavor.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• sesame seeds - Substitute with chia seeds: Chia seeds can add a similar texture and nutritional boost.

• Allow the spinach to cool completely after preparing the Japanese Spinach (Ohitashi) recipe.
• Transfer the spinach to an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator. The spinach will stay fresh for up to 3 days.
• For longer storage, consider freezing. First, spread the spinach on a baking sheet in a single layer and place it in the freezer for about 1-2 hours until the pieces are firm.
• Once frozen, transfer the spinach to a freezer-safe bag or container. Label with the date to keep track of its freshness.
• When ready to use, thaw the spinach in the refrigerator overnight or use the defrost setting on your microwave.
• To refresh the spinach, you can briefly reheat it in a pan with a splash of dashi stock or soy sauce to restore its flavor and texture.

• Use a steamer basket: Place the leftover Japanese spinach in a steamer basket over boiling water. Steam for about 2-3 minutes until heated through. This method helps retain the spinach's texture and flavor.

• Microwave with care: Place the spinach in a microwave-safe dish. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-second intervals, stirring in between, until heated evenly.

• Gentle stovetop reheating: Heat a non-stick pan over low heat. Add a splash of dashi stock or water to the pan. Add the spinach and gently stir until warmed through, about 2-3 minutes. This method helps maintain the dish's moisture.

• Sous vide method: Place the spinach in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 140°F (60°C) for about 10 minutes. This method ensures even reheating without overcooking.

• Oven reheating: Preheat your oven to 300°F (150°C). Place the spinach in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 10-15 minutes until warmed through.

• Pot: Used for boiling water to blanch the spinach.

• Colander: Helps in draining the spinach after blanching.

• Bowl of ice water: Used to cool the spinach quickly after blanching to stop the cooking process.

• Cutting board: Provides a surface to cut the spinach into 1-inch pieces.

• Knife: Used to cut the spinach into 1-inch pieces.

• Mixing bowl: Used to mix the soy sauce, mirin, and dashi stock together.

• Spoon: Helps in mixing the soy sauce, mirin, and dashi stock.

• Serving bowl: Used to serve the finished dish.

• Sesame seed grinder: Optional, but can be used to grind sesame seeds for a fresher taste.

• Tongs: Useful for handling the spinach during blanching and transferring it to the ice water.

Pre-wash spinach: Wash and dry the spinach ahead of time to save a few minutes during preparation.

Use pre-made dashi: Opt for instant dashi stock to cut down on the time needed to prepare the dashi from scratch.

Batch blanching: Blanch a larger quantity of spinach and store it in the fridge for quick use in multiple meals.

Pre-mix sauce: Prepare the soy sauce, mirin, and dashi stock mixture in advance and store it in the fridge.

Toast sesame seeds: Toast a batch of sesame seeds and keep them in an airtight container for quick sprinkling.