Japanese Spinach Salad (Ohitashi) – 4 ingredients + 5 min

Japanese Spinach Salad Ohitoshi

One of my constant battle in eating well is consuming enough leafy vegetables; Malaysian food is severely lacking in greens. In Vietnam, each dish comes with a huge plate of local vegetables and herbs. In Japan and Korea, where presentation of food is very important, meals are mostly accompanied with colourful vegetables.

When I came back from a short stay with my Japanese host family, I was encouraged to eat like a Japanese for breakfast. The huge traditional meal which consist of plenty of greens kept me full and energetic until late noon. Okaasan serves the same breakfast everyday: rice, miso soup, fried egg, salad with sesame sauce and pickles. Though I normally do not like salad, I found incredible joy in eating them because the lettuce and tomatoes are planted and harvested from Otoosan’s farm.

Otoosan, my Japanese host father, tend to his vegetable farm every morning
I only enjoy eating raw vegetables from the farm…

When I’m back home, I did make Japanese breakfast once in a while. But I realise that I always skip making the salad; raw vegetables from the market don’t taste the same as those harvested directly from farm. Wakame is green right?” I lied to myself, as I ate my ‘vegetable-less’ Japanese breakfast.

So in my attempt to eat more leafy vegetables, I learned to make a simple Japanese Spinach Salad (ohitashi). It is just cooked spinach topped with dashi stock, soy sauce and bonito flakes. So easy to make, yet so tasty from umami-rich seasonings!

If you prefer cooked vegetables over raw salad, and like to eat more vegetables but lazy to cook elaborate meals, this is the recipe for you.


  • Large bowl (to wash/soak spinach)
  • Wok/ pot (to boil spinach)
  • Sieve/ chopsticks (to remove spinach from wok)
  • Mixing bowl (to wash spinach and place cold water)
  • Spoon


5 minutes


Japanese Spinach Salad (Ohitashi)

11th July 2017
: 1
: 5 min
: Easy


  • 100 g baby spinach
  • 1/2 tbsp dashi stock
  • 1/2 tbsp soy sauce
  • 1 tbsp dried bonito flakes
  • Step 1 WASH THE SPINACH: Soak spinach in water.
  • Step 2 BOIL SPINACH: Fill in a pot/wok with enough water to submerge spinach. Bring it to a boil. Add spinach and boil for 2 minutes.
  • Step 3 TRANSFER TO COLD WATER: Remove boiled spinach into a bowl of cold water.
  • Step 4 SQUEEZE & ARRANGE SPINACH: Squeeze spinach to remove excess water and arrange on a plate.
  • Step 5 SEASON: Pour dashi stock and soy sauce over it. Top with dried bonito flakes. 


Boil 100 g of baby spinach for 2 min. Squeeze excess water. Arrange on plate. Pour 1/2 tbsp dashi stock + 1/2 tbsp soy sauce. Top with bonito flakes.


  1. Buy organic baby spinach. The original recipe uses regular spinach which comes in a bundle. After squeezing the excess water, it’s then chopped into 1.5 inches long. But for convenience, I buy a packet of organic baby spinach instead. Each packet is 100g – the exact amount of this recipe. Not only do I not have to wash the vegetables throughly, I don’t have to chop it either.
  2. Make dashi stock in advance. In Japan, it’s easy to buy pre-made dashi. My host mother keeps a bottle in the fridge at all times. When I know I’ll like to have Japanese at home, I’ll make a big batch of dashi stock and keep in plastic bottles. It can keep in the fridge for a week. Recipe: Japanese Dashi Stock

Enjoy this simple but delicious plate of vegetables!

1 thought on “Japanese Spinach Salad (Ohitashi) – 4 ingredients + 5 min”

  1. Pingback: Japanese Spinach Salad (Ohitashi) – 4 ingredients + 5 min – JewelPie

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