Spinach With Sesame Shoyu Dressing Food

SPINACH SALAD WITH SESAME DRESSING

Steps:

• For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
• To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
• Remove from heat and stir in rest of the ingredients.
• Cool slightly and pour over the salad.
• Toss gently and serve.

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.

SPINACH WITH SESAME DRESSING

Steps:

• In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl.
• In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds.

SPINACH WITH SESAME SHOYU DRESSING

Steps:

• Rinse spinach and drain lightly. 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. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. 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. Coarsely chop spinach.
• On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. 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.
• 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. 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.

COOKED SPINACH SALAD WITH SOY AND SESAME

Steps:

• Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
• Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
• To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
• Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
• Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.

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.

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

SPINACH SALAD WITH ORANGE SESAME DRESSING

Steps:

• Wash spinach well and pat dry with paper towels.
• Trim stems from spinach and discard.
• Tear spinach leaves into bite size pieces and place in a large serving bowl.
• Add sliced red onion.
• Zest 1 orange and set aside.
• Squeeze juice into a 2 cup measure to make about 1/3 of orange juice.
• Add zest to juice and mix well.
• Whisk in raspberry vinegar, balsamic vinegar, olive oil, sesame oil, honey, ginger, dry mustard, salt and pepper.
• Remove rind and white membrane from the remaining 2 oranges and discard.
• Holding each orange over the measuring cup to catch the juices, section by cutting between membranes and add orange sections to the spinach.
• Drizzle dressing ovr salad, tossing gently to coat.
• Sprinkle salad with sesame seeds.

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Steps:

• Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
• Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
• Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

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.

JAPANESE-STYLE SPINACH, WITH SESAME SEEDS

Steps:

• Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
• Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
• Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
• Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.

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.