Spinach Salad ほうれん草の胡麻和え
Ingredients
- 220 g Spinach
- 1 pinch kosher salt
Sesame Sauce
- 3 tbsp White sesame seeds roasted/toasted
- 11/2 tbsp Light soy sauce
- 1 tbsp Granulated sugar
- ½ tsp sake
- ½ tsp mirin
Instructions
- Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for some texture.
- Add soy sauce, sugar, sake and mirin to the ground sesame seeds and mix all together.
- Put lightly salted water in a large pot and bring to boil. Once boiling, add the spinach from stem side (takes longer to cook) and cook for 30-45 seconds.
- Remove the spinach from the water and soak in iced water to stop cooking with remaining heat. Alternatively, drain and run the spinach under cold running water until cool. Collect the spinach and squeeze water out.
- Cut the spinach into 1-2” (2.5-5 cm) lengths and put in a medium bowl.
- Add the sesame sauce and toss all together. Serve at room temperature or chilled. You can keep in the refrigerator for a few days.
- DONE