Japanese Spinach with Toasted Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ leaf spinach
- 2 tablespoon oil (sesame oil from roasted sesame, not cold-pressed!)
- 2 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 0.5 teaspoon ½ sugar
- 1 teaspoon vinegar (rice vinegar or balsamic vinegar)
- 1 clove garlic
- 1 shallot (s)
Print Recipe
Pin Recipe Instructions
- Wash the spinach and blanch it in boiling salted water for 10 minutes. Make sure that there is enough water in the pot, otherwise you may need to blanch the spinach in smaller portions (in the same water).
- Then rinse the spinach with cold water and drain, or squeeze out the water properly. Then cut into approx. 1cm wide strips and place on a sieve for the last drainage.
- Toast the sesame seeds in a dry pan, swirling and shaking them constantly, making sure that they just turn nice and brown, but not yet black (this is the part of the recipe that you have to be careful about).
- Peel the shallot and garlic and cut into fine (!) Cubes - do not press the garlic under any circumstances. Fry in hot sesame oil at medium temperature until translucent.
- Add the spinach, roasted sesame, soy sauce, vinegar and sugar and let it steep for about 10 minutes at a low temperature. Add more or less soy sauce to taste.
- At this stage the whole thing still tastes like feet that have fallen asleep. You can only enjoy the spinach after it has cooled down thoroughly (this takes about 1-2 hours in the refrigerator). So don`t spice it up too hastily.
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