A healthy, delicious and quick Japanese oshitashi recipe that will have your whole family begging for more spinach at dinnertime!

Ohitashi - Japanese Spinach and Sesame Salad

Few ingredients are needed for this delicious oshitashi recipe! It’s a low fat and low calorie spinach side dish that’s a Japanese classic. Oshitashi, or ohitashi, is very easy to prepare – Delicately dressed in soy and a little sesame oil (I prefer toasted sesame oil), oshitashi (or ohitashi) can be served with a bowl of steamed rice, Japanese pickles and some kind of fish or meat.  The flavors  are subtle, delicate and clean.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Ohitashi - Japanese Spinach and Sesame Salad

Ohitashi – Japanese Spinach And Sesame Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 2 people 1x
  • Category: Appetizer
  • Method: N/A
  • Cuisine: Japanese
  • Diet: Vegan
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Description

This is a simple Japanese spinach and sesame salad with delicate nutty and savory flavors. 

Ingredients

Scale
  • 1 bag pre-washed spinach
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon soy sauce
  • 1/2 teaspoon mirin

Instructions

  1. Boil the spinach: Bring a pot or large pan of water to boil, with a little salt added. Add spinach to boiling water and cook for 1 minute. Take the spinach out as soon as it starts to wilt a little – don’t wait until it’s completely wilted – and shock it in a bowl of cold water filled with ice.
  2. Squeeze and chop: Take the spinach out of the water and squeeze out as much water as you can without pressing too hard on the spinach. Roughly chop it, squeeze out a bit more water and gently separate the leaves.
  3. Mix the spinach with the seasonings: Put the spinach in a bowl and add soy, mirin, sesame seeds, and sesame oil. Mix well and serve.

Notes

Keep oshitashi in a storage container and refrigerate for up to 4 days. 

Nutrition

  • Serving Size: 1 serving
  • Calories: 67
  • Sugar: 1.3g
  • Sodium: 192mg
  • Fat: 3.6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 6.5g
  • Fiber: 3.3g
  • Protein: 4.5g
  • Cholesterol: 0mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. Hadn’t made Oshitashi in years. Liked the straightforward recipe page here and simplicity, and clarity in writing.

    Perfect the first time!

    Thank you Caroline!



    Reply

    1. Hi Martin, mirin has a very specific flavor and cannot be replace with simple syrup unfortunately. It’s fairly easy to find these days or you can get it on Amazon as well 🙂

      Reply

    1. Hi Tamara! I have made gomaee a couple of times by following recipes. Have you made it at home?

      Reply

  4. Hi
    Your spinach looks pretty. Actually I happened to post similar one on my blog. It is more gear toward Korean flavor though. Nice posting!

    Reply