This is a lightly cooked spinach with a sweet, nutty dressing. The dressing is great on other Japanese vegetable dishes, as well.
ほうれん草の胡麻和え
/hōrensō no goma-ae/
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Serves 2
A. Dressing ドレッシング /doresshingu/
1/4 cup (30 g) toasted sesame seeds + more for garnish
1 1/2 Tbs. (20 g) organic sugar
1 1/2 tsp. (7 ml) soy sauce or gluten-free liquid aminos
1 1/2 tsp. (7 ml) sake, rice wine or dry sherry
1. Grind the sesame seeds into a rough powder.
2. Add the sugar and grind briefly.
3. Transfer to a bowl, keep a tsp. (5 g) of the mixture for garnish.
4. Add the soy sauce/liquid aminos and stir until well blended.
B. Shiitake mushrooms 椎茸
3-6 mushrooms, grilled
C. Spinach 菠薐草 /hōrensō/
1 large bunch organic spinach, washed, drained
1. Have a bowl of ice water ready.
2. Bring a pot of water to a boil and add the spinach, root ends first. Submerge the leaves in the water.
3. Cook 30 seconds.
4. Quickly transfer to the ice water. Keep the root ends together.
5. Use your hands to squeeze any excess water.
6. Transfer to a cutting board, trim, and discard the root ends.
7. Chop the leaves into small pieces.
D. Serving
1. Place the spinach in a large bowl.
2. Drizzle with some of the dressing and toss.
3. Add enough dressing so the spinach is coated by not wet.
4. Serve in individual bowls and garnish with toasted sesame seeds, some shiitake mushrooms, and the extra sesame-sugar powder.
-modified Let's Cook Japanese Food!
