Japanese spinach with sesame

Ok, this is not authentic, but it’s a very quick and easy approximation to the delicious horenso no goma ae I always have to order at Japanese restaurants. The classic recipe calls for boiled sake and hand-ground sesame seeds, but hello, it’s Tuesday.

  • 1 bunch of spinach, well-rinsed
  • 1 tablespoon of tahini
  • 1 tablespoon of sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon agave syrup (or fine white sugar)
  • 1 tablespoons sesame seeds, toasted
  1. Put the spinach into a large bowl and pour over enough boiling water to cover.
  2. Place the tahini, oil, tamari and syrup/sugar into a small bowl and mix well.
  3. If the sauce is resisting emulsification, sit the bowl in the boiling water briefly to warm, then try again.
  4. After a few minutes, drain the spinach and chop into pieces 2-3 inches long.
  5. Arrange the spinach on a dish, spoon the sauce over the top and finish with the sesame seeds.

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