Ohitashi

Method

1. 1 Prepare the dipping sauce: simmer dashi with soy sauce and mirin, then let it cool completely.
2. 2 Blanch spinach for 30 seconds in salted boiling water, dropping the stems in first.
3. 3 Immediately transfer the vegetables to ice water to preserve their green color, then squeeze out the excess water.
4. 4 Cut the vegetables into pieces and arrange them in a container, then pour cold pickling water over them until they are completely submerged.
5. 5 Refrigerate for 1 hour to allow the flavors to infuse, then sprinkle with bonito flakes (katsuobushi) before serving.