Japanese-Style Spinach with Toasted Sesame Seeds

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Japanese-Style Spinach with Toasted Sesame Seeds

 

1 lb. fresh young spinach

2 tablespoons shoyu

2 tablespoons water

1 tablespoon sesame seeds

salt, to taste

 

Blanch the spinach leaves in lightly salted boiling

water for 15 seconds. For Japanese-type spinach, hold

the leafy part and slip the stems into the pan. After

15 seconds, drop in the leaves and cook for 20

seconds.

Drain immediately and place the spinach under running

water. Squeeze out all the excess water by hand. Now

what looked like a large amount of spinach has become

a ball, about the size of an orange. Mix the shoyu and

water, then pour onto the spinach. Mix well and let

cool.

Meanwhile, put the sesame seeds in a dry skillet and

stir or toss until they start to pop. Remove from the

heat and let cool.

Drain the spinach and squeeze out the excess sauce

with your hands. Form the spinach into a log shape of

about 1.5 inches in diameter on a cutting board.

Squeeze again to make it form. With a sharp knife, cut

it across into four cylinders.

Place the spinach cylinders on a large plate or

individual dishes. Sprinkle with the toasted sesame

seeds and a little salt and serve.

Note: Japanese spinach, the long-leaf type with the

stalks and pink root intact, is best, but you can also

use ordinary young spinach leaves, or any soft and

deep-colored salad greens - such as watercress,

arugula, or corn salad.

Serves 4.