Easy Japanese Recipes

Spinach Ohitashi (Japanese Spinach Salad with Bonito Flakes)

Spinach Ohitashi  Recipe | JustOneCookbook.com

The majority of recipe requests that I receive from readers are vegetable dish.  Was that surprising to you?  To me it was…since I’m used to seeing my 5 and 3 year olds refusing to eat green vegetables such as spinach.  In general, traditional Japanese cuisine is known for being healthy and low in fat.  Typical Japanese meal consists of steamed rice, miso soup (every day different ingredients), main dish, and side dishes.  These side dishes are usually served individually in kobachi (literally meaning “small bowl”), just like this dish in above picture.

We have many kinds of vegetable side dishes that are not well known, unless you are very familiar with Japanese home cooked meals.  I look forward to introducing them one by one and I am planning to share the more popular ones that you might have enjoyed or heard before.  If you are my new reader, I’ve already shared some side dishes in the past including Green Bean Shiraae, Kinpira GoboOctopus Salad, and Spinach Gomaae.

Ohitashi literally means “to steep vegetables in a dashi base sauce” and it’s one of common methods we use to prepare vegetable dishes.  This method infuses ingredients with umami and subtle flavor but retains the food’s natural taste.  First you quickly blanch the vegetable, then halt the cooking by soaking it into cold water.  Then you take time to allow them to absorb the dashi sauce.  If you are not a spinach fan, please remember that we can use this ohitashi method for almost any kind of vegetable.

Another new addition to the site, I’ve made a FAQs page to answer to some of questions you might have regarding my blog and so on.  I get similar questions from readers quite often so please take a look.  I’ll be adding questions & answers to the FAQs in the future as needed.  Enjoy this light spinach side dish and see you next Monday!

Spinach Ohitashi II

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Spinach Ohitashi (Japanese Spinach Salad with Bonito Flakes)
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 bunch of spinach
  • A pinch of salt
  1. Wash the spinach and boil lots of water in a large pot.
  2. When water is boiling, add a pinch of salt into boiling water. Put spinach in the pot starting from the stem first because they take longer to cook. Push all of the spinach into the water. Cook for 1 minute. Note: American spinach is very soft and we can eat it raw unlike Japanese spinach; therefore, 1 minute is enough for the US spinach.
  3. Drain and soak the spinach in cold water until cool.
  4. Collect spinach from the bowl and squeeze water out of the spinach.
  5. Cut the spinach into 1½ inch lengths and put it in air tight container.
  6. In a saucepan, heat mirin on medium high and evaporate alcohol for a few minutes. Let it cool down.
  7. Add usukuchi soy sauce and dashi stock and mix all together.
  8. Pour over spinach and soak for 3-4 hours (1 hour minimum).
  9. Serve with sauce and sprinkle dried bonito flakes over the spinach.
Prep time does not include 2-3 hour soaking time (at least 1 hour).

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Posted in: 30 Minutes Or Less, Appetizers, Healthy Recipes, Quick & Easy, Salads, Side Dishes, Vegetables, Tofu & Eggs, Vegetarian

Leave a Comment

+ three = 7

  • Sylvia@Peaches and Donuts January 26, 2012, 12:19 am

    I think more of us are realising that having more vegetables in our diets is healthier hence the requests. I’ve been eating more vegetables recently but I’m not complaining as I’ve always loved them. I’ve had this in Japanese restaurants before but I didn’t know that it was soaked in the sauce beforehand. How interesting! Thanks again for sharing such wonderful recipes with us, Nami! :)

  • sophia January 26, 2012, 12:24 am

    That sounds light and delightful! My mom makes Korean spinach salad with sesame seeds and sesame oil. It’s served cold. I like your version better though (shhh don’t tell my mother) because I can’t really stand the odor of sesame oil.

  • Maureen January 26, 2012, 12:47 am

    That looks so fresh and healthy. I love your recipes so much!

  • Loveforfood January 26, 2012, 12:47 am

    So now you know why when you go into your favorite blog ….. mmmm, so many delicious recipes! this is making me so hungry

  • Jenny January 26, 2012, 12:48 am

    We LIVE on spinach, usually with a bit of garlic, sometimes cream or just salt. This looks great. YUM!

  • amy @ uTryIt January 26, 2012, 12:54 am

    This is such a healthy and delicious side dish. I think I’ve tried this before from a Japanese restaurant, or it could be the Spinach Gomaae. It was so refreshing and flavorful. I’ve always wonder what was in the marinate! Thanks for sharing the recipe. I’m going to give it a try. Surprisingly, my 2 and 4 LOVES vegetables! (Guess I’m a really lucky mother!) ^^

  • kat January 26, 2012, 1:19 am

    great FAQ page!

  • Raw Food Haven January 26, 2012, 2:11 am

    This looks delicious and healthy!

    I love the taste of raw spinach its really full of nutrients.

  • Katherine Martinelli January 26, 2012, 2:43 am

    I’ve had this in restaurants before and absolutely love it – so nutritious and delicious! I can’t wait to make it at home, thank you Nami for the great recipe!

  • Belinda @zomppa January 26, 2012, 3:34 am

    Awesome!! Thanks for the tutorial – looks lovely.

  • Jill @ Mad About Macarons January 26, 2012, 3:43 am

    Great idea and love to hear of different ways to serve spinach. My kids would adore this. Well done on the FAQ page and look forward to many more of your tasty veg dishes, Nami.

  • raquel January 26, 2012, 3:48 am

    I just amaze on how you make an appetizing recipe for a simple vegetable like spinach, I would love to make one we have a Japanese grocery 1 block away from our place and I am going to look for mirin and Bonito flakes =) and I am sure my husband will tell me honey you really love me. =)

  • Vicki Bensinger January 26, 2012, 4:16 am

    I love spinach any way it’s made. However I’ve never made it this way where it sits 3 hours to absorb the marinade. I bet it’s delicious. I look forward to trying it. Thanks for all the interesting info.

  • Ramona January 26, 2012, 4:20 am

    What a wonderful new way to eat spinach. We are spinach lovers in my family and I throw it in a lot of food (including pizza). Thanks for a new way to try it out. :) Beautiful pictures!

  • Sandra January 26, 2012, 4:42 am

    I typically have spinach in my green drinks or in an artichoke dip. Happy to have a tasty alternative. Thanks Nami and hope you have a fun weekend.

  • Suzi January 26, 2012, 5:39 am

    This is definitely for me, I love spinach raw and cooked. This dish is something I want to try. I love the way you have layed out the spinach and then cut it. Great post Nami, see you Monday.

  • AikoVenus January 26, 2012, 5:59 am

    Spinach has always been a favorite in my house, although now we use carrot flakes instead of bonito. ^^ Yours looks especially tasty, Nami!

  • Grubarazzi (@Grubarazzi) January 26, 2012, 6:46 am

    Wow, gorgeous green color! I really love this dish. You always inspire me to get more creative with my food.

  • Sandra's Easy Cooking January 26, 2012, 8:07 am

    I love this side dish Nami. I have feeling it is very tasty. Looking at the photos I want this today for lunch not as a side dish:))) I can eat spinach like a crazy:))
    You did great job, can’t wait to see more of your traditional sides!!!
    Have a wonderful day my friend!

  • shutterbug January 26, 2012, 8:32 am

    I’m going to have to try this recipe sometime! I should eat more spinach. it’s a great source of iron.

  • Liz January 26, 2012, 8:59 am

    Another beautiful, healthy and delicious dish, Nami! I need to see if I can find some of these ingredients and give it a shot :)

  • Mikaela Cowles January 26, 2012, 9:23 am

    Well, I am glad veggies were number one! With all of the celebrating (also known as indulgent eating and drinking) over the holidays, I am working my tail off to get back in shape! A good, healthy, and tasty veggie is just what the doctor ordered. Thanks for sharing!

    Also, I’m coming to SF at the end of February. I’m not sure how much time I’ll have, but if I do I wanted to try and hit up a great breakfast place in China Town. Do you have any recommendations?

    • Nami January 30, 2012, 10:44 pm

      I’m not the best person to suggest authentic Chinese breakfast food, but I found this article which might be interesting to read.


      If you want to try dim sum, I’d say Koi Palace in Daly City (south of SF) is the best around here and hope you get to try this place. You will have to wait for at least 1 hr after 10am on weekends, but the food is amazing, really authentic and just superb. Oh, if you go to China Town, don’t forget to go Golden Gate Bakery and have some egg tarts! Delicious!

  • A_Boleyn January 26, 2012, 9:54 am

    A very interesting veggie dish. I don’t eat anywhere near enough greens, unfortunately. :(

  • Evelyne@cheapethniceatz January 26, 2012, 10:22 am

    I like a meal with several little dishes like that. And I really like the idea of ‘marinating’ your veggies like that. Will check the FAQ, thank you for making it.

  • Rachel @ My Naturally Frugal Family January 26, 2012, 10:38 am

    Oh I love all things spinach. So vibrant in color and so full of vitamins.

  • Chandani January 26, 2012, 10:46 am

    Wow Nami, simple yet very healthy. I am turned into huge japanese cooking fan. And we Nepalese also love our rice with lentil soup and some veggies as side.

  • PolaM January 26, 2012, 10:55 am

    Simple and delicious as usual! I’m sure I’d love them!

  • chinmayie @ love food eat January 26, 2012, 11:19 am

    Looks fabulous! I rarely make spinach salads.
    I love those cute little bowls you have served the salad in too ;)

  • mycookinghut January 26, 2012, 11:26 am

    Looks really good! Simple and nice!

  • Kelly January 26, 2012, 12:32 pm

    What a gorgeous salad, this looks amazing! Your photos are beautiful! :)

  • Cucina49 January 26, 2012, 2:05 pm

    I love the look of this salad, with the vibrant green spinach and amber dressing. This looks amazing, as usual!

  • Kristen January 26, 2012, 2:46 pm

    That spinach looks so tasty. I am glad that you are showing us more vegetable dishes. Making a FAQs page was a good idea. It will save you time in the long run!

  • Charles January 26, 2012, 3:22 pm

    I always think cooking spinach is hilarious. I buy what could best be described as a “sack” of the stuff from the store and you dumb it all into a pot and cook it, and it reduces down to nothing at all.

    I never saw spinach with such thick stems though. The stuff we have in Europe has much thinner, smaller stems and smaller leaves… maybe it’s just harvested earlier? I’m not sure if I could cut the spinach in the same way if I was making this, but I could still try and push it together to cut up. Looks great Nami! I love bonito flakes especially… could eat those like potato chips :D

  • Eri January 26, 2012, 3:48 pm

    So simple and full of goodness! Goodnight Nami!

  • tigerfish January 26, 2012, 5:07 pm

    Really keen to learn more about Japanese home-cooked meals including this lovely healthy vegetable dish. :)

  • mjskit January 26, 2012, 5:11 pm

    I can’t imagine anyone not wanting to eat their spinach if they were serve this! So much more flavor than the spinach my mama use to make. :) Definitely will be trying this one.

  • Reem | Simply Reem January 26, 2012, 6:30 pm

    I love spinach Nami, yours dish looks so fresh and cool.
    Love how easy your recipes are and yet they look so delicious….

    B/W sending some spinach love to you my friend ;-), I too did a spinach recipe LOL.

  • skip to malou January 26, 2012, 7:33 pm

    hello nami,
    how are things? i know i missed something and that’s visiting your website. it’s a good thing you “liked” my post of my FB page so I’m here.
    I’ve been trying to clean my diet too. And like your kids, shhh i know i maybe too old to have it as an excuse but I know I don’t eat veggies a lot particularly the green leafy ones. But reading a lot of blogs (yours and this post included) I now look at veggies differently.
    This looks refreshing and will definitely be tried (just like your other recipes) in my household. YOu might receive another picture text from me heheh.
    Glad to be here,

    • Nami January 29, 2012, 12:16 am

      Definitely looking forward to it. :-)

  • sheri January 26, 2012, 7:46 pm

    I really love the healthy and largely vegetarian Japanese ingredients and meals. This one is so simple, it would be great if kids would love it! I love your dishes, the square shape with the colorful design.

  • Lyndsey @The Tiny Skillet January 26, 2012, 8:13 pm

    My daughter is just recently eating more things with sauce or seasonings. She was always good at eating her vegetables, and I’ve always used fresh veggies in her diet. She would ask for them steamed. I would sneak in spinach, kale or other green to where now she eats a second helping of steamed kale. I would love to try spinach this way, it looks so yummy! Your photos are stunning as usual!

  • Ann January 26, 2012, 11:06 pm

    What always amazing me about Japanese cuisine in general and your cooking in particular is how meticulous and BEAUTIFUL it is…truly, Nami – you are an artist!

  • Fern @ TFWL January 26, 2012, 11:52 pm

    Love spinach and this one sounds simple and delicious! Can I use regular soy sauce instead of usukuchi?
    The bowls are very unique and pretty, and the chopstick rests are too cute! When are you going to have a Guess-how-many-chopstick-rests-I-own competition? :p

    • Nami January 27, 2012, 9:38 am

      Hi Fern! The reason why we use usukuchi soy sauce is that the sauce/broth doesn’t get dark color. We can keep it fairy light color compared to regular soy sauce. People in Osaka often gets surprised how dark soup broth in Tokyo is because they are used to use usukuchi soy sauce. I like to use it when I want to keep the sauce/broth lighter color (like Udon soup).

      If you want to use regular one, please add a little more salt as usukuchi soy sauce is saltier than regular one. :-)

  • Sissi January 27, 2012, 2:58 am

    Nami, I know very well one of your side dishes. Green Bean Shiraae is a very frequent guest on my table :-)
    This spinach dish looks so wonderful I am sure it could convince more than one child to give the hated vegetable a second chance. I love to sprinkle katsuobushi everywhere and dashi makes miracles to every meat or vegetables, so I am sure this spinach tastes great. The bowls are beautiful and very original! I love them.
    Congratulations for the FAQ page! I’m hopping to see it!

  • Mandy - The Complete Cook Book January 27, 2012, 3:49 am

    I love spinach! This is such an easy dish. Is the bonito flaked fish? The only bonito I know about it fish.
    I love your bowls and mushroom chopstick holders Nami!
    :-) Mandy

  • Vivienne January 27, 2012, 4:01 am

    I just had Japanese for dinner and will be having it for lunch tmr! Don’t think me or my family could get sick of Jap food coz as you said it’s healthy and not too fatty hehe.

    Love how blanching makes the vege to maintain such vibrant colour! Oh and enjoyed reading your FAQ :)

  • Beth Michelle January 27, 2012, 4:06 am

    This looks so great Nami. I love spinach and am trying to eat more of it in my diet. I will definitely be giving this a try!

  • Rosa January 27, 2012, 5:05 am

    That is such a refined dish! I love spinach. Never used bonito flakes, but I have to remedy that situation real soon…



  • Tiffany January 27, 2012, 5:46 am

    Love the presentation of this salad! (And thanks for the advice re: a new camera!) HUGS!

  • Jenny @ Ichigo Shortcake January 27, 2012, 8:13 am

    Spinach is one of my favourite vegetables, I can’t imagine anyone who wouldn’t eat it! I’ve made a similar salad before but only with a goma sauce. I’ve never bought bonito flakes before as I never know what to do with them. Now I know. :D Does bonito flakes keep? I’ve only seen them in a huge 5kg bag or something from the Asian grocery store…that’s a lot of bonito!

  • Erin January 27, 2012, 10:01 am

    Gorgeous side dish! I never knew spinach could be so pretty! Tomorrow is our Japanese meal here, I am excited!!!

  • Giulietta | Alterkitchen January 27, 2012, 11:29 am

    What an interesting salad, Nami! I love it! In Italy spinach salad is made with raw baby spinaches and it’s usually dressed with lemon juice, extra-virgin olive oil, parmigiano and walnuts..
    When in Rome do as the Romans do, uh?!

  • A Little Yumminess January 27, 2012, 2:05 pm

    Kids are so silly and so picky. We have told ours “no more, she most eat everything”. this she would actually eat thought I would have to cut it into small pieces. looks like a wonderful recipe.

  • Janice January 27, 2012, 2:34 pm

    This is a perfect side dish in that it is simple, healthy and beautiful. Thanks for sharing. And also thanks for including the links for your past vegetable side dish recipes. Since I am quite new to your blog, I really appreciate it and can’t wait to make them all.

  • Martyna@WholesomeCook January 27, 2012, 4:49 pm

    Ha! Now I know the secret to the flavourful spinach – it is the soaking in the sauce. Great recipe!

  • rebecca January 27, 2012, 7:46 pm

    looks delicious and what a cute bowl :-)

  • Mika January 27, 2012, 7:55 pm

    Do your kids eat this dish? When I was little, I didn’t like eating this dish, but now I actually enjoy eating it. Funny, huh?

  • Nicole @ Bake Me Blush January 28, 2012, 10:33 am

    Even when I was little, I still loved spinach. This recipe looks so yummy. I love the style of the bowls, too… beautiful!

  • Norma Chang January 28, 2012, 12:17 pm

    This is the recipe I will be using when my garden fresh spinach become available in a few months, well the grounds are still frozen, but spring is around the corner.

  • Asmita January 28, 2012, 6:44 pm

    I have never used bonito flakes, this dish looks superb. Would love to eat that yum spinach.

  • Lora @cakeduchess January 28, 2012, 7:41 pm

    Hi Nami-Your salad looks wonderful and healthy. Now I need to find some bonito flakes so I can make it this week:)

  • Raymund January 28, 2012, 9:52 pm

    I would love to see this as my starter dish, I wonder if they serve it here in Jap restaurants

  • Ira Rodrigues January 28, 2012, 9:56 pm

    oh , since i love spinach, i could not wait to give it a try-it looks yummy, easy and healthy :)

  • Chopinand @ ChopinandMysaucepan January 29, 2012, 1:11 am

    Dear Nami,

    Again, this is one of our favourite Japanese style vegetables to cook at home! We make it with a miso dressing and top with roasted sesame seeds though. Although I love bonito flakes especially when it looks like it’s alive just immediately after it’s been shaved, I’m not sure if I know how to prepare or shave it finely enough! Every time we make this salad, we go through 3 large bunches of spinach because it shrinks so much after cooking!

  • Lorraine @ Not Quite Nigella January 29, 2012, 2:34 am

    I love this salad, especially in hot weather (which we’re having!). I’m off to check out your FAQ page now Nami! :D

  • Janine January 29, 2012, 2:57 am

    i saw bonito flakes and i was sold! i love anything with bonito flakes and i love how this is incorporated so nicely with the spinach!! love your recent spinach dishes :)

  • Hester @ Alchemy in the Kitchen January 29, 2012, 3:12 am

    Love the new look, Nami! Spinach is probably my favourite green vegetable and it is lovely to see it being treated with such respect. No wonder you have no trouble getting kids to eat it. I think every vegetable should get a Nami-makeover!

  • Robert-Gilles Martineau January 29, 2012, 3:48 am

    Dear Nami!
    O-hitashi is probably the best Japanese concept when it comes to a light and healthy snack with you first drink or at the beginning of a home meal!
    My favorite izakaya in Shizuoka, Yasaitei, serves it all the time and I can see all the customers guzzling them down!
    Now did you know that Shizuoka is famous for Bonito, and katsuobushi of course!
    Looking forward to your next post!
    Best regrads,

  • Maris (In Good Taste) January 29, 2012, 5:01 am

    Another fabulous recipe and post!

  • Amelia January 29, 2012, 5:04 am

    Hi Nami, looks simple to prepare and delicious. Lovely presentation and beautiful click.
    Have a nice day.

  • Gourmantine January 29, 2012, 6:30 am

    What a great way to have spinach, this would definitely convert even a non-spinach eater :).. and the presentation is just fabulous :)

  • food-4tots January 29, 2012, 7:29 am

    I can’t wait to learn more vegetable dishes from you. You made cooking Japanese dishes look so easy peasy! The shots are fabulous too!

  • Daisy@Nevertoosweet January 29, 2012, 7:30 am

    I’m surprised so many people have been asking for vegie dishes but maybe it’s because we’re all trying to lose the christmas weight hehe i know i am :) I ‘m trying to eat more vegies hehe ~ Kids don’t usually like vegies, I know I never use to like it hehe

    Lovely easy dish and i know some people don’t like spinach but I quite like ~ Thanks for sharing!

  • claire January 29, 2012, 9:38 am

    This sounds fabulous, I’m always looking for tasty salads!

  • Kelly @ Inspired Edibles January 29, 2012, 2:19 pm

    This is the first time I’ve seen Japanese spinach salad… It looks simple yet rich in flavour and deep, beautiful colours… so healthful too. Lovely Nami.

  • Kath (My Funny Little Life) January 29, 2012, 3:57 pm

    Aww, this looks wonderful! I’ve made Japanese spinach with roasted sesame before, but not this one. And it happens I bought bonito flakes just recently, but haven’t used them so far. Deedum. I want to try this! :)

  • Marsha @ The Harried Cook January 29, 2012, 4:43 pm

    I love the simplicity and freshness of this dish! And I love bonito flakes… I’ll have to skip them on my husband’s plate though :) that means more for me! :) Haha.. Great post, Nami!

  • Lucy @ Lucyeats January 29, 2012, 5:10 pm

    My japanese aunty made this for a dinner party once and it was gobbled up almost immediately because it was one of the only vegetable dishes on the table! Never underestimate vegetables..

  • Manu January 29, 2012, 6:24 pm

    Yum!!! I love spinach Nami! My kids and husband would not eat any… so I sometime buy them just for me! This dish sounds mouthwatering. I love the cooking method, I am sure the veggies will absorb all the flavours of the sauce! Delicious!

  • elisabeth@foodandthrift January 29, 2012, 7:40 pm

    Nami-your spinach salad is superb! Love the preparation of it, so healthy, simple, yummy, and yet the way you presented it, is truly elegant:DDD

  • beti January 29, 2012, 8:27 pm

    I really love the light in your pctures, easy and healthy recipes like this one make me happy I just need to find those flakes

  • Gina January 29, 2012, 8:46 pm

    This is something I think we all could use in our new years diets. You always make me want to run out to the store to get those items I don’t have in my pantry. Hope you had a great weekend.

  • Pure Complex January 29, 2012, 9:04 pm

    I am such a spinach lover. So I am totally excited to see this recipe. It just looks so amazingly delicious.

  • Kiran @ KiranTarun.com January 29, 2012, 9:35 pm

    Holy yum! I love how you’ve prepared the spinach so simply. Believe or not, I loved spinach growing up — just a simple saute with loads of garlicky goodness :D

  • Helene Dsouza I Masala Herb January 30, 2012, 4:25 am

    Aarghh! I am sorry Nami… but I am like u r kids… I dont like spinach, so I have to pass. My husband would love it since he is a protein intake freak and spinache is full of minerals and vitamins too. Defently a healthy meal!

  • Lyn (My Little Messy & Cheeky) January 30, 2012, 9:56 am

    I’m very lucky to say that I don’t have to face the kiddos and their greens battle for both my girls. They love veggies (except bitter melons) very much and must have at least one type per meal. ;)
    I’m so happy to see more recipes on vegetables in your blog! I don’t have to crack my brain on what and which different flavors to cook my veggies now! Tks for sharing, Nami! :D

    PS: Hope you are doing fine. We’ve been going out almost EVERYDAY now that it’s still the Lunar New Year. Happy holiday! :)

  • Food Jaunts January 30, 2012, 1:20 pm

    Thanks for providing me with my next, I need a side dish moment! I love spinach and the thought of it in a dashi broth is awesome.

  • Alyssa January 31, 2012, 4:13 am

    I love that you added a FAQ page, great idea! I love spinach salads, and your take looks wonderful. My kids are the same way when it comes to veggies!

  • Sonia aka Nasi Lemak Lover February 1, 2012, 7:22 pm

    Nami, I do agreed that Japanese way of preparing green leaf veggie sound healthy and less oily.. I think i will imitate your way of preparing veggie and make a twist of adding our local ingredients and seasonings. Thanks for the inspiration!

  • Lindsey@Lindselicious February 1, 2012, 8:20 pm

    This is one of my favorites that I’ve actually made before. I love your mushroom hashi holders.

  • Lori Lynn February 4, 2012, 7:54 pm

    So glad to learn this method. Thanks Nami. I can imagine the dashi and soy sauce delicately flavoring the vegetable…can’t wait to try.

  • Anita February 4, 2012, 9:54 pm

    Yum yum yum! You are so talented!

  • Magic of Spice February 5, 2012, 3:37 pm

    All things vegetable make me happy :) This is delightful and love the flavors here :)

  • Carolyn Jung February 8, 2012, 7:16 pm

    Ah, the soaking is the trick, huh? I always love this simple preparation at Japanese restaurants. One of my fave ways to enjoy spinach.

  • Simply Life March 18, 2012, 9:27 am

    I love this idea! Looks so flavorful and healthy!

  • rabbitcancook August 14, 2012, 4:25 am

    Hi Nami, I try your recipe today, however seems that I overcook the spinach, the color was not as bright as yours though I had blanched them in ice water, nevertheless they are yummy. Thanks for sharing, I posted in my blog and link it back to you. Thanks.


    • Nami August 15, 2012, 10:44 pm

      Thank you RCC! As Japanese spinach and American spinach are a little different (we cannot eat raw spinach in Japan), maybe one in Indonesia also doesn’t require to cook for a long time. Thank you for linking back to me. :-)

  • Randy Morin May 4, 2013, 9:12 pm

    Hi Nami,
    My cousin came to visit today and brought Ohitashi with ground sesame seeds on top. Oishii! Can you recommend any dashi mix that doesn’t have ajinomoto in it? We mixed shoyu and mayo as a side condiment to dip the spinach in for serving.

    • Nami May 8, 2013, 10:21 am

      Hi Randy!

      Check the link under Instant Dashi Powder at the end of the post.


      I rarely find MSG-free dashi powder here (if you live in the US). From the link above, you can try making your own dashi using MSG-free dashi packet. That’s the next easiest method, or you can make the stock from scratch, which will be MSG free.

      Hope that helps! :)

  • Dragonfruitmag (Ari) May 15, 2013, 9:49 am

    I will try this for sure! Looks healthy, tasty and easy to prepare!

    • Nami May 20, 2013, 11:10 pm

      Hope you enjoy it Ari! :)

  • Hikari October 4, 2013, 6:36 am

    Hello, I love Japanese foods and I have enjoyed making Japanese foods by following your recipes here :) You have such a great collection of recipes which are easy to follow!
    I just have a question when making this recipe, the spinach got slimey after I blanched and squeezed the water out of it (and I hate slimey foods). Is that normal? Is there anything wrong in the cooking process like blanching it too long (I did it about 1 minute) or squeezing it too hard? Do you have any advice? Thanks alot!

    • Nami October 4, 2013, 9:47 pm

      Hi Hikari! Thank you so much for trying my recipes and I’m so glad to hear you like them. :)

      When you over cook spinach, leaves become slimy and make the bitter flavor more prominent. In Japan, spinach is thicker and can’t be eaten raw so we cook longer, but here in the U.S. we just need to take it out as soon as it starts to get wilted. It depends on how much spinach you put it in the pot too (let’s say if you cook small amount, you prob don’t need 1 minute). Next time try to take it out earlier especially if you dislike the slimy spinach. Hope that helps. :)

      • Hikari October 5, 2013, 8:43 am

        Thanks so much for the advice Nami-san! I will try it next time, hope this time it will work. Please keep on posting wonderful recipes :)

        • Nami October 5, 2013, 2:14 pm

          Thank you Hikari! :)

  • Esther S. April 18, 2014, 12:30 pm

    I made this last night and it was as good as I hoped it would be. You really must soak the spinach as instructed. It develops so much flavor from the soaking. I’ve also made your recipe “Spinach Gomaae” and that is my husbands favorite. Very savory. Your recipes are so authentic! Thanks for sharing Nami.
    Btw, your recipe for Tamagoyaki is the BEST!

    • Nami April 20, 2014, 11:18 pm

      Hi Esther! Thank you so much for trying this recipe as well as others. I’m glad to hear you enjoy them. :) Thank you for your kind feedback! xo

  • Genie May 29, 2014, 9:13 pm

    The prep time should say 3-4 hours rather than 15 min!

    • Nami May 29, 2014, 9:56 pm

      Hi Genie! Thank you so much for pointing that out. To keep it consistent with other recipes, I put a note saying that prep time does not include 2-3 hours of soaking time. Prep and Cook time is only for active cooking time. Thank you so much for your feedback!

  • Paul Nagaoka February 8, 2015, 8:50 am

    Awesome! Thanks!

    • Nami February 8, 2015, 10:10 am

      Thanks Paul! :)