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Page history last edited by debrarian 2 years, 7 months ago

"Ohitashi"  Serves four as a veggie course  (makes 8 x 1 inch sized spinach balls)

- Richard


Ohitashi is a Japanese word that pretty much means "blanched greens with a savory sauce".  Its very easy to make, especially since there are 1,001 different variations some no matter what goes wrong you can pretty much say "this is what I was going for".  




  1. One pound spinach
  2. One cup dashi
  3. 1/4 cup light soy sauce
  4. 1 tablespoon mirin
  5. Splash of ponzu (or a bit of OJ) 
  6. Sesame seeds 


Step 1:  Make dashi (its always better fresh)




2 cups water

3 square inches of kombu (seedweed)

A bit of dried shitake

7 ounces dried bonito flakes


Pour cold water into a sauce pan

Add kombu and mushrooms and let sit for 30 minutes

Move sauce pan to the stove and place over medium heat

When small bubbles start to form up top around the edge, remove from heat and strain out solids

Add fish flakes.  

Strain out fish either when they start to sink OR after 5 minutes (whatever come first)


Dashi keeps for a day or so and does not freeze.


Step 2:


Blanch the spinach

Shock in ice water


Step 3.


Reduce soy sauce and mirin until thick.  (You're going for a thick maple syrup consistency)

Flavor with ponzu or OJ to taste.


Step 4:


Squeeze water from spinach.

Mix with soy / mirin sauce

Marinade for at least 30 minutes and up to 8 hours


Step 5:


Squeeze marinade from spinach and reserve

Form spinach into a series of inch sized balls and place on serving plate

Top with a couple teaspoons of marinade

Top with sesame seeds







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