This is a very common side dish you will find in most Japanese
restaurants and few ingredients are needed for its preparation.
You can have it as a side or eat it with a bowl of rice with pickles,
umeboshi, mentaiko, bonito flakes, etc... The options are endless!
The flavors are delicate, clean and perfectly balanced.
- 1 bag pre-washed spinach
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp soy sauce
Bring a pot or large pan of water to boil, with a little salt added.
Add spinach to boiling water and cook for a minute. Take the spinach out as soon as it starts to wilt a little (don't wait until it's completely wilted). Shock it in a bowl of cold water and ice (this stops it from cooking).
Remove the spinach from ice water and squeeze out as much water as you can without pressing too hard on the spinach. You'll end up with a ball about the size of your hand. Roughly chop it, squeeze out a bit more water and gently separate the leaves.
Put the spinach in a bowl and add soy, sesame seeds and sesame oil. Mix well and serve!