Spinach with Black Sesame
Greg Dunmore
This classic Japanese side dish highlights the beautiful pairing of spinach and black sesame. The rich, nutty sesame sauce coats the tender greens while preserving their fresh flavor, creating a dish that is as elegant to look at as it is satisfying to eat.
Ingredients
Directions
- Bring a large pot of water to a boil and prepare an ice bath.
- Add the spinach and blanch for 30 seconds. Transfer immediately to the ice bath. Once cooled, squeeze out as much excess water as possible, keeping the bunches intact.
- Lay the spinach flat on a cutting board. Trim away any remaining root ends, leaving most of the stems intact. Cut horizontally where the stems meet the leaves, then separate the stems and leaves into two bowls. Gently fluff each with your hands.
- To make the sauce, combine the black sesame paste, soy sauce, and mirin in a bowl. Stir until smooth. Gradually add the dashi, mixing until the sauce reaches your desired consistency. Use less dashi for a thicker sauce and more for a thinner one.
- To serve, divide the spinach stems among four plates, creating a small nest on each. Top with the leaves, giving them a little height. Spoon the sesame sauce over the spinach and garnish with the black sesame seeds.