Spinach Ohitashi

One of the very first Japanese dishes I came to love as a child was ohitashi. Blanched greens, usually spinach, topped with a bit of soy sauce and sesame oil. Growing up in Minnesota we didn't have access to too many authentic Japanese ingredients but spinach was something we could find.

Any leafy, green vegetable will work for this dish. Most often we use spinach but try it on other greens you find at the supermarket.

Spinach Ohitashi
1 bunch spinach

soy sauce
sesame oil

optional toppings:
katsuobushi
ground, toasted sesame seeds

Trim the base of the spinach stalk of the very tip. I prefer to keep the spinach together in each stalk until it is cooked. If the base of the stalk is very thick, then but it open from the bottom to help rid it of dirt when washing. Carefully wash the spinach.

Cook until the stems are tender in boiling, salted water. Shock in ice, cold water. Before squeezing of excess water, remove from the cold water and align the spinach so the tips are together. Squeeze carefully of excess water. Cut into bite size pieces, about two inches long, and put into a serving dish.

Drizzle with sesame oil and soy sauce (to taste). Garnish with ground, toasted sesame seeds or katsuobushi (optional). Can be served cold or at room temperature. Will keep for two days in the fridge. This is a great dish for your bento.