Nutritional Info

Nutrition Facts

Serving Size 1 (74g)

Calories 46
Calories from Fat 10 (22%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 1.9mg 1%
Sodium 165.3mg 7%
Potassium 78.9mg 2%
Total Carbohydrate 5.8g 2%
Dietary Fiber 0.2g 1%
Sugars 1.4g
Protein 2.3g 5%

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Spinach In Ohitashi Dressing (horenso No Ohitashi)

Recipe Description
Ohitashi literally means "dipped item," although the dressing is actually poured over the spinach. In this preparation, briefly boiled spinach is neatly collected and shaped in a thick cylinder, which is cut into short lengths. The spinach rolls are then garnished with white sesame seeds and served in a mildly flavored dressing.  
Prep time
25 min
Cook time
2 min
Ready In
27 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  dashi (fish stock)
1 Teaspoon(t)  shoyu (soy sauce)
1 Tablespoon(T)  mirin (sweet cooking wine)
8 Ounce(oz)  spinach, with root attached
1/4 Cup(c)  white sesame seeds, toasted
1 Teaspoon(t)  shoyu (soy sauce)


In a small saucepan, combine the dashi, 1 tablespoon of the shoyu, and the mirin. Bring the mixture to a boil over medium heat, and boil it for 30 seconds. Transfer the dressing to a small bowl, and let it cool to room temperature. The dressing may be prepared one day ahead of time and stored in the refrigerator, covered. In a large pot of salted boiling water, cook the spinach for 1 to 2 minutes. Drain the spinach, and cool it in ice water. Collect the root ends of the spinach together, and roll the spinach in a bamboo mat. Squeeze firmly to remove excess water. Unroll the spinach, cut off the roots, and divide the spinach bunch in half. Return the spinach to the rolling mat with the stems of the two portions at opposite ends. Roll the spinach into a cylindrical form. Unroll the spinach, remove it from the mat, and sprinkle it with the remaining 1 teaspoon shoyu. Roll the spinach in the mat again, and gently squeeze it to distribute the shoyu evenly. Unroll the mat, and remove the spinach. Cut the spinach crosswise into 2 inch lengths. Serve the spinach in bowls, drizzled with the dressing and topped with sesame seeds.


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