Spinach With Sesame Shoyu Dressing
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Rinse spinach and drain lightly
2
With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch
3
Transfer as cooked to a colander, then rinse under cold water until cool and drain well
4
Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture
5
Coarsely chop spinach
6
On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log
7
Repeat with remaining spinach on another sheet of plastic wrap
8
Use plastic wrap and your hands to roll, compact, and smooth sides of logs
9
Remove and discard plastic wrap
10
With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers
11
Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well
12
Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds
13
Rinse spinach and drain lightly
14
With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch
15
Transfer as cooked to a colander, then rinse under cold water until cool and drain well
16
Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture
17
Coarsely chop spinach
18
On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log
19
Repeat with remaining spinach on another sheet of plastic wrap
20
Use plastic wrap and your hands to roll, compact, and smooth sides of logs
21
Remove and discard plastic wrap
22
With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers
23
Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well
24
Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds