Horenso ohitashi is chilled spinach with ponzu sauce and bonito flakes. It’s an amazing way to eat lots of greens. Sometimes I eat a whole pack without realising because the spinach becomes so small after it has been cooked and the moisture has been squeezed out!

Serves 2
Difficulty level: EASY PEASY

INGREDIENTS

1 packet fresh spinach
Okaka (bonito flakes) (you can buy these online e.g. Japan centre, or in Asian food stores) If you don’t have okaka, you could use toasted white sesame seeds

PONZU SAUCE

2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp yuzu or juice of any citrus fruit

If you can get hold of edible kelp (you can get this online from Clearspring or from the Japan Centre) the authentic way of making ponzu is to soak kelp in soy sauce overnight and then use the kombu soy sauce. But don’t worry, you can just use normal dark soy sauce or tamari!

METHOD

1. Mix sauce ingredients.
2. Cook spinach for 1 min in boiling water. Drain, rinse in cold water and squeeze out as much liquid as poss.
3. Pat cooked spinach dry with kitchen paper.
4. Cut into 1-inch lengths and serve with lots of okaka and a little bit of ponzu.