Chard Oshitashi

Photo: Raymond Hom
Prep Time:
25 mins
Total Time:
25 mins

Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly cooked, drained, and chopped, and then tossed with soy sauce and topped with bonito flakes.


  • 1 pound Swiss chard (preferably red; about 2 bunches), ends trimmed

  • 2 tablespoons Japanese soy sauce

  • 1 tablespoon bonito flakes


  1. Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.

  2. When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.

Cook's Notes

Thin flakes of dried bonito, a fish that's related to mackerel and tuna, have been used as a briny, faintly smoky seasoning in Japan for centuries. Bonito flakes are available at Asian markets, many supermarkets, and

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