Spinach with Roasted Sesame Seeds

Name: Spinach with Roasted Sesame Seeds
Ingredients: 10 ounces to 1 pound spinach , well washed and trimmed; 1½ tablespoons soy sauce; 1½ tablespoons mirin; 1 tablespoon sesame seeds , roasted and lightly crushed

Chef

Madhur Jaffrey

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Cookbook

Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Published by Knopf

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This image courtesy of Joseph DeLeo

This simple spinach dish is also served in Korea, where it is called sigumchi namul.

NotesFrom: Japan

4 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursevegetable

Dietary Considerationvegetarian

Five Ingredients or LessYes

Taste and Texturelight, savory, umami

Type of Dishvegetable

Ingredients

10 ounces to 1 pound spinach, well washed and trimmed
1½ tablespoons soy sauce
1½ tablespoons mirin
1 tablespoon sesame seeds, roasted and lightly crushed

Instructions

Fill a 4- to 5-quart pot three-quarters full of water and bring to a rolling boil.
Drop the spinach into it. Push the spinach down, if necessary. Cook the spinach 2 to 3 minutes or until it has wilted completely.
Drain spinach in a colander. Run some cold water over the spinach to cool it off and fix its bright-green color. Squeeze all the water out of the spinach and put it into a bowl.
Add the soy sauce, mirin, and crushed sesame seeds.
Mix well. Divide into four portions.
Make hillocklike piles of each portion. Place the hillocks in the center of four small Japanese or Chinese dishes. Serve at room temperature.