Spinach and Tomato Namul with a Kick of Spice

Name: Spinach and Tomato Namul with a Kick of Spice
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Spinach; 1 Tomato; 2 tbsp Vinegar; 1 to 1 and 1/2 tablespoon Soy sauce; 1 tsp Grated ginger; 1/4 tsp Ra-yu; 1 White sesame seeds

cookpad.japan @cookpad_jp

I love appetizers that use vinegar, and the namul I usually make isn't spicy, but this time, when I made it spicy, it turned out delicious.

For those who tend to catch colds easily, I recommend adding grated ginger to warm you up.
Adjust the amount of ra-yu to taste.
For dieters, try substituting shichimi spice for the high calorie ra-yu.
Great for obento boxes, too. Recipe by Oremari2010

I love appetizers that use vinegar, and the namul I usually make isn't spicy, but this time, when I made it spicy, it turned out delicious.

cookpad.japan @cookpad_jp

I love appetizers that use vinegar, and the namul I usually make isn't spicy, but this time, when I made it spicy, it turned out delicious.

Saved

Ingredients

2 servings

1 bunchSpinach
1Tomato
2 tbspVinegar
1to 1 and 1/2 tablespoon Soy sauce
1 tspGrated ginger
1/4 tspRa-yu
1White sesame seeds

Saved

Steps

1

Boil the water for parboiling the spinach, and cut the tomatoes into bite sizes.
2

Briefly parboil the spinach, then drain.
3

Thoroughly drain the water from the spinach, then chop it up. Combine the ingredients, then mix it together with the spinach and tomatoes.
4

Sprinkle white sesame seeds to taste, then it's ready to serve!
5

I made this with shrimp, glass noodles and komatsuna, and it turned out great. Steam cook the shrimp in sake first.