Horenso no Ohitashi


  • 1 pound spinach or other tender, leafy greens
  • 1 1/4 cups dashi
  • 3 teaspoons Japanese soy sauce/shōyu
  • 1 teaspoon mirin
  • Pinch sea salt
  • Lightly toasted sesame seeds, for garnish


  • Stock Pot for blanching
  • Ice bath with strainer
  • Sauce Pot for dashi
  • Ice bath chilling dashi
  • Rolling Mat for draining
  • Knife, Cutting Board
  • Tupperware for chilling
  • Small Fry pan for toasting sesames


  1. Trim about 1 inch off the bottom of the spinach (if full leaves) and wash well, being sure to loosen any grit or dirt near the bottom of the stems.
  2. Bring a large pot of water to a boil. Have ready a bowl of ice water.
  3. Blanch the spinach until the leaves and stems turn bright green, about 1 minute. Drain and plunge into the ice water bath.
  4. When cool, squeeze out as much water as possible with rolling mat. Gather the greens, arranging the stem ends together, and cut into 2-inch lengths.
  5. In a small saucepan, bring the dashi just to a boil.
  6. Add the soy sauce, mirin, and salt and stir to dissolve. Simmer for a minute or so to burn off the alcohol in the mirin.
  7. Remove from heat and immediately pour into a bowl.
  8. Place this bowl inside a larger bowl filled with ice water and stir until cool. (This step is in important, as it ensures that the dashi’s delicate flavor won’t degrade with the heat.)
  9. Place the spinach in a tupperware container and pour over the cooled dashi mixture.
  10. Cover and refrigerate for at least 1 hour, or up to 4 hours total.
  11. Place neat bundles of the dashi-infused greens in individual serving plates, spoon some of the sauce over each, and garnish with a generous pinch of toasted sesame seeds.
  12. *Serves 3-4

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.