Spinach with Sesame Miso Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Horenso No Goma Miso Ae Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste. Ingredients:
4 (10-ounce) bunches spinach (preferably with root ends intact) |
1 1/2 tablespoons japanese sesame paste |
1 1/2 tablespoons saikyo shiro miso (white fermented soybean paste) |
1 tablespoon water |
1/8 teaspoon soy sauce |
1 teaspoon sesame seeds, toasted |
Directions:
1. Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
2. Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
3. Toss spinach with sauce and sprinkle with sesame seeds.
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