Recipe: Japanese Sesame Spinach
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
By Ruth Reichl
Hardcover, 1024 pages
Houghton Mifflin Harcourt
List Price: $40.00
4 (10- to 12-ounce) bunches flat-leaf spinach, preferably with root ends intact
1/4 cup plus 1 teaspoon sesame seeds, toasted
1-1/2 teaspoons sugar
1 tablespoon sake
1 tablespoon light soy sauce
SPECIAL EQUIPMENT: kitchen string
Wash spinach well under cold water. Gather spinach into 4 equal bunches and tie each bunch tightly around middle of stems with kitchen string.
Blanch spinach, 1 or 2 bunches at a time, in a 6- to 8-quart pot of boiling unsalted water until just wilted, 15 to 30 seconds per batch, then transfer with tongs to a large bowl of ice and cold water to stop the cooking.
Drain spinach in a colander. Holding each bunch by root end, firmly squeeze out excess water, keeping bunch intact. Cut off string and cut spinach crosswise into 1-inch sections, including inch of stems closest to leaves; discard stem ends. Squeeze sections of spinach by handfuls to remove remaining water and transfer to a bowl, separating clumps.
Combine 1/4 cup sesame seeds with sugar in a food processor and pulse until coarsely chopped (some sesame seeds will remain whole). Add sake and soy sauce and pulse until mixture forms a coarse paste.
Toss spinach with sesame mixture and sprinkle with remaining teaspoon sesame seeds. Serve at room temperature or slightly chilled.
From Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl. Copyright 2009 by Ruth Reichl. Published by Houghton Mifflin Harcourt. Used by permission of the publisher. All rights reserved.
Related NPR Stories
More than 1,000 Recipes for the Contemporary Kitchen
Hardcover, 1008 pages |purchase
Buy Featured Book
Your purchase helps support NPR programming. How?