Japanese Appertizers, Soups and Noodles Recipes - Spinach with Sesame Sauce

Ingredients

• 10 oz (300 g) spinach, washed and

• left whole, thick stems removed

• 4 cups (1 liter) water

• 1 tablespoon salt

• 3 tablespoons sesame seeds

• 1 tablespoon sugar

• 2 tablespoons Basic Dashi Stock

• (page 23) or 1/2 teaspoon dashi stock granules dissolved in 2

•   tablespoons hot water

• Nori strips, to wrap Thin nori strips, to garnish

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Method:

1. Bring the water and salt to a boil. Lightly blanch the spinach leaves until they are soft but not soggy. Drain in a colander and cool under running water. Drain again, pressing on the spinach with your hands or the back of a wooden spoon to remove excess water. Lay the spinach on a bamboo rolling mat and roll up tightly to squeeze out any remaining moisture and shape into a roll.

2. Dry-roast the sesame seeds in a skillet until light golden brown, stirring constantly. Take care not to burn the seeds as this would them taste bitter. Grind, using a mortar and pestle or a spice grinder, to a coarse, grainy paste. Add the sugar and dashi stock to smoothen the mixture into a creamy paste.

3. Just before serving, slice the rolled spinach into short sections. Wrap the nori strip around the spinach like a belt and top each bundle with a little sesame sauce and sprinkle with the shredded nori.