spinach-ohitashi
[‘1 cup Dashi’, ‘1/4 cup soy sauce’, ‘2 tablespoons mirin (sweet Japanese rice wine)’, ‘1 bunch mature spinach, trimmed’, ‘Kosher salt’, ‘Bonito flakes (for serving)’]
Combine dashi, soy sauce, and mirin in a small bowl.
Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.
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