Steps

1. Make a slight cut at the base of the spinach leaves to easily remove dirt and prepare for portioning. (Key Tip!) If you're new to this, hold each spinach stalk a little away from the base and make quick, successive cuts.
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2. In a basin of water, gently wash the spinach with cuts, ensuring all dirt from the roots is removed.
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3. Change the water, and after washing the roots, swish and rinse the spinach vigorously from the opposite end to complete the preparation.
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4. Bring a generous amount of water to a boil in a pot and add about 1 heaping teaspoon of salt.
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5. Add the stems of the spinach first to the boiling water. After 20-30 seconds, submerge the entire bunch and blanch for about 40-50 seconds.
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6. Transfer the blanched spinach to cold or ice water and let it cool completely.
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7. Lightly squeeze out the water from the cooled spinach, transfer it to a cutting board, and cut into 4-5cm lengths.
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8. After cutting, squeeze out the water thoroughly with your hands again. (Key Tip!) Spinach tends to release more water after cutting, so squeezing it well prevents the ohitashi from becoming watery.
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9. Place the squeezed spinach in a container and add 100ml Dashi Broth or Water, 2 1/2 tsp Soy Sauce, and 2 1/2 tsp Mirin (Sweet Rice Wine). Use chopsticks to loosen the spinach and mix everything together.
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10. While you can eat it immediately, for a richer flavor, simmer the mirin beforehand (optional: microwave on 600W for 30-40 seconds). This is especially recommended if using water instead of dashi.
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11. It's good to eat right away, but for an enhanced flavor, let it sit in the refrigerator for 30 minutes to 1 hour to allow the flavors to meld.
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