Japanese Spinach Salad
Japanese Spinach Salad
A Japanese salad by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Blanching
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 2 bunches English spinach, washed thoroughly
  • ⅓ cup of white sesame seeds
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon of white miso paste
  • 1 teaspoon honey
  • Water
  1. Place the sesame seeds over a medium heat pan and cook until they just start to brown. Reserve 1 tablespoon of the sesame seeds and place the remainder in a small blender or grinder. Once a rough paste forms, add the mirin, soy, miso and honey.
  2. Bring a large pot of boiling water to the boil. Add the spinach stalks first as they will take the longest to cook and then submerge the leaves. Cook for 1-2 minutes and then plunge into a bowl of iced cold water. Squeeze out excess water and place in a clean tea towel to squeeze even more of the liquid.
  3. Roughly chop spinach and place in a shallow platter, drizzle over sauce and sprinkle on the extra toasted sesame seeds.

Tagged Under

Recipes to consider