Emi'S Sesame Dressed Spinach

1. 1

   Bring a pot of water to a gentle boil.

2. 2

   Holding spinach by the leaves, carefully submerge the stems in simmering water and hold them there for 30 seconds. Then let go of the leaves and submerge them.

3. 3

   After 10 seconds, pluck out the leaves with tongs and transfer them to the ice bath to stop any further cooking.

4. 4

   After a minute, drain the spinach and squeeze out excess water.

5. 5

   Chop spinach into one-inch long sections and set aside.

6. 6

   Grind seeds to a powder.

7. 7

   Mix together the soy sauce, dashi stock, raw sugar, and sesame powder to make a paste.

8. 8

   Dress the spinach, sprinkle with yuzu zest, and serve.

9. 9

   *dashi stock recipe: Combine 1 liter (4 cups) of cold water with 10-15 grams of kombu (dried kelp). Let steep for 15 minutes. Then bring water to a boil and add 20-30 grams of katsuobashi (dried bonito flakes). Let boil together for just one minute. Remove from heat, and strain quickly with a colander lined with a coffee filter or paper towel. Store leftover stock tightly covered in the fridge for 3-4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.