1.
boiled greens with dashi broth, ohitashi
A Japanese side dish of blanched vegetables, typically leafy greens, soaked in dashi-based seasoning and often topped with bonito flakes.
お浸し is a classic Japanese side dish (副菜) of blanched vegetables soaked briefly in a seasoned broth. The お is a polite prefix; the word derives from 浸す (to soak).
Types
- ほうれん草のお浸し: spinach ohitashi (most classic)
- 小松菜のお浸し: komatsuna ohitashi
- 菜の花のお浸し: rapeseed flower ohitashi (seasonal, spring)
Cultural note
Typically dressed with 醤油 (soy sauce), 出汁 (dashi), and sometimes みりん (mirin). Often topped with 鰹節 (bonito flakes) or 胡麻 (sesame seeds).
A staple of 和食 (Japanese cuisine) and 家庭料理 (home cooking). Simple to prepare and commonly included in 弁当 (bento boxes).