Spinach with Roasted Sesame Seeds
This simple spinach dish is also served in Korea, where it is called sigumchi namul.
NotesFrom: Japan
4 servings
CostInexpensive
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
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Fill a 4- to 5-quart pot three-quarters full of water and bring to a rolling boil.
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Drop the spinach into it. Push the spinach down, if necessary. Cook the spinach 2 to 3 minutes or until it has wilted completely.
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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.
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Add the soy sauce, mirin, and crushed sesame seeds.
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Mix well. Divide into four portions.
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Make hillocklike piles of each portion. Place the hillocks in the center of four small Japanese or Chinese dishes. Serve at room temperature.
1981 Madhur Jaffrey
