Spinach in Dashi (Hōrensō no Ohitashi)

Name: Spinach in Dashi (Hōrensō no Ohitashi)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japan
Ingredients: 1 lb (450 g) fresh spinach (about 2 large bunches); 2 cups (480 ml) dashi stock (made from kombu and katsuobushi or instant dashi); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) mirin; 1/4 teaspoon salt (adjust to taste); 1/2 cup (10 g) bonito flakes (katsuobushi), for topping; Toasted sesame seeds, for garnish (optional)

ほうれん草のおひたし Hōrensō no OhitashiSay it: ho-ren-so no o-hee-ta-shee

By the Passport Plate editors. Published November 13, 2026.

Jump to recipe Pin it

Hōrensō no ohitashi is a classic Japanese side dish of blanched spinach gently steeped in savory dashi broth. Served chilled or at room temperature, it is a staple in everyday Japanese meals and bento boxes throughout the country. The spinach absorbs the delicate umami of the dashi while retaining its vibrant color and fresh texture. A sprinkle of katsuobushi (bonito flakes) on top adds a subtle smoky aroma and makes this simple vegetable dish feel refined and satisfying.

Spinach in Dashi (Hōrensō no Ohitashi)

ほうれん草のおひたし, Hōrensō no Ohitashi

Pronounced ho-ren-so no o-hee-ta-shee

Serves: 4
Prep: 15 min
Cook: 10 min
Total: 25 min
Level: Easy

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten, fish. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) fresh spinach (about 2 large bunches)
2 cups (480 ml)480 ml (2 cups) dashi stock (made from kombu and katsuobushi or instant dashi)
2 tablespoons (30 ml)30 ml (2 tablespoons) soy sauce
1 tablespoon (15 ml)15 ml (1 tablespoon) mirin
1/4 teaspoon salt (adjust to taste)
1/2 cup (10 g)10 g (1/2 cup) bonito flakes (katsuobushi), for topping
Toasted sesame seeds, for garnish (optional)

Method

Bring a large pot of water to a boil. Prepare a large bowl of ice water and set aside.
Trim the roots from the spinach if needed, but keep the stems intact. Add the spinach to the boiling water and blanch for 45–60 seconds until bright green and just tender.
Immediately transfer the spinach to the ice bath to stop the cooking. Let it cool for 1 minute, then gently squeeze out excess water. Cut the bunch into 2-inch (5 cm) lengths.
In a small saucepan, combine the dashi, soy sauce, mirin, and salt. Bring to a gentle simmer over medium heat, then remove from heat and let cool to room temperature.
Place the cut spinach in a shallow container or zip-top bag. Pour the cooled seasoned dashi over the spinach, ensuring it is fully submerged. Refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to soak in.
When ready to serve, remove the spinach from the dashi (reserve the liquid if desired). Gently squeeze again to remove excess broth and arrange neatly in small serving bowls.
Sprinkle generously with bonito flakes and a pinch of toasted sesame seeds if using. Serve immediately.

Regional variants

Some regions or households add a small amount of grated ginger or yuzu zest to the dashi for brightness. A modern twist replaces half the spinach with other greens such as mizuna or komatsuna.

Cook's notes

Choose young, tender spinach with thin stems for the best texture.
Do not over-blanch the spinach; it should remain bright green and slightly firm.
The leftover dashi from soaking makes an excellent light soup base.

Serve with

Steamed rice, grilled fish, or miso soup as part of a traditional Japanese meal.

Make ahead and storage

The spinach can be blanched and soaked in dashi up to 1 day ahead. Keep refrigerated; add bonito flakes just before serving.

Spinach in Dashi (Hōrensō no Ohitashi)