Ohitashi (Japanese Marinated Spinach with Sesame)

Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad. Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from the dish, then microwave the spinach to wilt it. This keeps in the refrigerator for a couple of days.

INGREDIENTS:

1 bunch fresh spinach, root crowns removed, stems trimmed
2 tablespoons toasted sesame seeds

Seasoning
2 cups water or light vegetable stock
4 tablespoons mirin (sweet cooking sake)
4 tablespoons soy sauce

METHOD:

In a bowl or jar, whisk together the water (or stock), mirin, and soy sauce. Set aside.

Wash spinach thoroughly in cold water, keeping the leaves bundled. Tie the stems loosely with kitchen string to keep the bundle intact.

Bring a large pot of lightly salted water to a boil. Holding the bundle by the leaves, immerse only the stems for about 2 minutes, just until tender. Submerge the rest of the bundle and cook only until the leaves wilt.

Transfer spinach to a bowl of cold water. When cool, lift the bundle out and gently squeeze to remove excess moisture.

Place the drained spinach in a shallow dish and pour the seasoning over it. Marinate for 30 minutes.

Remove the spinach from the marinade. Separate stems from leaves. Roll the leaves tightly on a sushi mat to form a 1–2 inch log; slice into 1 1/2-inch pieces. Slice stems into similar lengths. Dip one cut end of each piece into sesame seeds.

Place spinach pieces upright in a small bowl, drizzle with a spoonful of marinade, and serve chilled or at room temperature.

CHEF’S NOTES:

Quick method: Skip rolling. After blanching, squeeze dry, chop into 1-inch lengths, and marinate. Spoon into bowls and garnish with sesame seeds.
Fastest method: Remove stems, microwave spinach until wilted, rinse, squeeze dry, and marinate.

SERVING SUGGESTIONS: