Spinach in dashi sauce

Horenso no ohitashi

Preparation info
  • serves


    • Difficulty


Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About


  • 800 ml dashi
  • 400 g bunch of spinach
  • 3 tsp


  1. Bunch together the stems of the spinach and cut off their roots. Blanch in hot salted water, then immerse in cold water. Drain thoroughly.
  2. Add the dashi, soy sauce, salt and mirin into a pan, and when they reach boiling point, dip the spinach leaves into the pan, remove immediately and cool. Allow the dashi in the pan to cool. When cold, place the spinac