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Freshly blanched spinach dressed in a nutty and savory sesame miso sauce, this flavorful vegetable side dish is one that goes well (nearly) with every meal! Plus, it's so simple to make. Eating greens cannot be any easier!
SPINACH WITH SESAME MISO SAUCE
INGREDIENTS
- ¼ tsp salt (kosher or sea salt; use half if using table salt)
- 5-6 oz spinach (140-170 g)
Sesame Miso Sauce
- 1 Tbsp mirin
- 2 Tbsp white sesame seeds (roasted/toasted)
- 2 tsp miso (I used Hikari Miso® Organic Koji Miso)
- 1 tsp sugar
- ½ tsp soy sauce
INSTRUCTIONS
- Gather all the ingredients. Bring a big pot of water to a boil. [Optional] If your sesame seeds are not toasted/roasted yet, or if you want more toasty taste/fragrance, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
- While waiting for the water to boil, add 1 Tbsp mirin in a small saucepan. Cook it over medium heat until the alcohol is evaporated, roughly 30 seconds. Set aside.
- In a suribachi (mortar), add 2 Tbsp sesame seeds and grind with a surikogi (pestle) until sesame seeds are almost ground. It’s nice to leave some texture.
- Ad 2 tsp miso, 1 tsp sugar, alcohol-free mirin, and ½ tsp soy sauce and mix well together.
- Once water is boiling, add the salt. Hold the spinach leaves so you can start blanching from the stem (which takes longer to cook). Cook for 15 seconds. Let go the leafy part and cook for 30 seconds.
- Remove spinach from the water and soak in iced water to stop the cooking. Alternatively, drain and run the spinach under cold running water until cool.
- Collect the spinach and squeeze water out.
- Cut the spinach into 2” (5cm) lengths and add to the bowl
- Mix the spinach and sauce together. Serve at room temperature or chilled. You can keep in the refrigerator for 2-3 days or freezer for 2-4 weeks.
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