Spinach With Sesame Miso Sauce Food

GARLIC-SESAME SPINACH

Steps:

• Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

JAPANESE SPINACH WITH SWEET SESAME SEEDS

Steps:

• Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
• Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
• Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

SPINACH WITH SESAME SEEDS

Steps:

• Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
• When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.

SPINACH WITH SESAME MISO SAUCE

Steps:

• 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.
• Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
• Toss spinach with sauce and sprinkle with sesame seeds.

SESAME SPINACH

Steps:

• Bring pot of lightly salted water to boil.
• Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
• Immediately rinse with cold water.
• Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.

SPINACH WITH SESAME AND MISO

Steps:

• Heat a wok or frying pan and add the sesame seeds.
• Stir over medium-high heat until they are lightly toasted.
• Cool the seeds and crush them with a mortar and pestle or food blender.
• Mix with miso and sugar.
• Wash the spinach and drain well.
• Heat a wok or frying pan and add the oil.
• Stir-fry the spinach and drain well.
• Heat a wok or a frying pan and add the oil. Stir-fry the spinach just until it collapses.
• Remove from the wok; Stir in the miso and sesame paste into the spinach.
• Serve hot or cold.