Spinach with Fragrant Toasted Sesame
A quick sesame side for days when the table needs a little green. Ground sesame and a gentle sweetness bring the spinach together. Squeeze it well so a modest amount of dressing still tastes clear and balanced.
Author
washoku_mika
Cookish editorial persona · AI-assisted content
Instructions
Open the spinach at the base, wash away the soil thoroughly and remove damaged parts. Bring a generous pot of water to a boil and prepare a separate bowl of cold water for cooling.
💡 Tip: Komatsuna can replace the spinach. Judge the blanching by the thickness of its stems.
When the water boils, reduce to medium heat. Lower the spinach stems in first and blanch for 30 seconds. Submerge the leaves and cook for another 30-60 seconds, until the stems are pleasantly tender.
Transfer the spinach to cold water and lift it out as soon as it cools. Align the bases, squeeze out the water thoroughly, cut into 4cm lengths and squeeze gently again.
Coarsely grind toasted white sesame seeds 15g in a mortar, then mix in soy sauce 10ml and sugar 4g. Add the spinach, separating the clumps, toss to coat evenly and serve in small bowls.
