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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Wednesday, November 17th, 2010
Ohitashi is traditionally made with spinach but other green leafy vegetables can be used. There's nothing fancy about this dish but over the years I've become more fond of it. There are no special cooking techniques involved here, although you will want to make sure you don't over cook the spinach and squeeze out enough of the water so that it's not watery.

One interesting thing about this old Japanese dish is that the spinach and katsuobushi combination is no mistake. Although, spinach has many nutritional benefits, it contains highs levels of oxalate which can contribute to gout and kidney stones. Katsuobushi has properties that helps negate the oxalate. It amazes me how people back then knew this stuff!

Ingredients (Servings 4)
1 bunch of spinach
Garnish with katsuobushi
Soy sauce to taste

1) Boil the spinach for 1 minute. (If you can find spinach with the roots on them, it makes it easier but I'm using spinach with the roots cut off here).
2) Pull the spinach out together by using tongs.
3) Keep the roots together and cool the spinach with cold water.
4) Once the spinach is cool, gently squeeze out the water.
5) Cut the spinach into 1.5 inch pieces.
6) Use different parts of the spinach and arrange on a plate.
7) Top with katsuobushi and drizzle a little soy sauce on top.

Boil the spinach. If you're using spinach with the roots cut off, try not to move them too much and keep the stems together.
Ohitashi_boil spinach

Tongs are a great tool to keep the roots together when pulling the spinach out. If the roots are attached, drain them and cool them in cold water and pull them out of the water by holding onto the roots.
Ohitashi_keep roots together.

After cooling with cold water, gently squeeze out the water.
Ohitashi_squeeze out water

Cut into 1.5 inch pieces.
Ohitashi_cut up

Arrange a little of each part of the spinach onto a plate.

Top with katsuobushi.

Drizzle a little soy sauce on top.
Ohitashi_soy sauce

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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