Spinachsesamesalad Recipes
JAPANESE SPINACH SALAD WITH SESAME DRESSING
This Japanese sesame spinach salad is nutty, flavourful and a delicious way to enjoy spinach! Ready in 5 minutes, this healthy Japanese side dish is great for meal prep, too.
Provided by Lisa Kitahara
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil and place spinach in stem side first. Cook the spinach for 30 seconds and then immediently strain and rinse with cold water.
- Squeeze out excess moisture and water. Gather the spinach and roughly chop the spinach 3-4 times and then place it into a bowl.
- Add the toasted sesame seeds to a suribachi (motor / grinding bowl) and grind with surikogi (pestal / wooden stick) and roughly grind the sesame seeds (does not have to all be grinded). Add the sugar, soy sauce and sake/mirin and mix together.
- Pour the dressing over the spinach and toss together. Serve and enjoy!
- Leftovers can be stored in an air tight container in the fridge for up to 3 days or frozen for up to 1 month.
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- Gather all the ingredients. Bring a big pot of water to a boil. [Optional] If your sesame seeds are not toasted/roasted yet, or if you want more toasty taste/fragrance, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
- While waiting for the water to boil, add 1 Tbsp mirin in a small saucepan. Cook it over medium heat until the alcohol is evaporated, roughly 30 seconds. Set aside.
- In a suribachi (mortar), add 2 Tbsp sesame seeds and grind with a surikogi (pestle) until sesame seeds are almost ground. It’s nice to leave some texture.
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