Spinach with Sesame Seed Side Dish

Name: Spinach with Sesame Seed Side Dish
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Spinach; 1 Salt (for parboiling); 2 tbsp Roasted sesame seeds (white); 2 tbsp Ground sesame seeds (white); 1 and 1/2 tablespoon Sugar; 1 and 1/2 tablespoon Soy sauce

cookpad.japan @cookpad_jp

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.

・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.
It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.

・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.

・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.

・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.

・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

cookpad.japan @cookpad_jp

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.

・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.

・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.

・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.

・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

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Ingredients

2 servings

1 bunchSpinach
1Salt (for parboiling)
Seasoning ingredients:
2 tbspRoasted sesame seeds (white)
2 tbspGround sesame seeds (white)
1and 1/2 tablespoon Sugar
1and 1/2 tablespoon Soy sauce

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Steps

1

In a generous amount of boiling water with a little salt, parboil the spinach stalk first before immersing the leaves. Boil the stalks for 30 seconds longer before adding the leaves.
2

As soon as the spinach becomes tender, chill in cold water, align the base of the stalks while soaking in the water, then drain and squeeze the excess water.
3

Remove the base of the stalks, then cut into 3 cm. Squeeze out the excess water once more.
4

Put all the ingredients into a bowl, mix the seasoning, add the spinach, then evenly toss together.