All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Horenso to shantoreru masshuruumu no ohitashi / ohitashi with spinach and chanterelle mushrooms

Crunchy chanterelles make a good contrast to tender spinach.


1/2 bunch spinach
Handful chanterelle mushrooms

For ohitashi marinade

200 cc dashi, room temperature or colder
1/2 tsp usukuchi soy sauce
1/4 tsp salt


Mix all ingredients for marinade, and set aside.


Cut or tear chanterelles into smaller size.


Blanch spinach.
Bring water to boil, add pinch of salt and then spinach, stem part first.

When color brightens, immediately remove from boiling water and put in cold water. Immediately squeeze out extra water.


In the same pot, boil chanterelles, about 1 minute, and drain to let cool.


Cut spinach into 4-5 cm length.

Squeeze out extra water once again, and soak in marinade.

When chanterelles are cool, gently squeeze out extra water, and soak in marinade.


Ready to eat after 15-20 minutes.

  • Putting blanched spinach in cold water stops it from cooking and preserves the color. Adding ice cubes to water helps cool spinach more quickly.
  • After blanching spinach, do not keep in cold water longer than necessary, as it will make spinach soggy and more nutrients will be lost.
  • If eating several hours after preparation or for use as a topping for noodles, reduce usukuchi soy sauce and salt by half.

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