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Horensho hitashi (spinach with toasted sesame seeds)
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Salads, Spinach, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| tsp | Salt | | 2 1/2
| tsp | Sesame Seeds | | 1/2
| tsp | Sugar | | 1
| pinch | MSG | | 1 1/2
| lbs | Fresh Spinach | | 3
| tbsp | Niban Dashi | | 1
| tsp | Soy Sauce |
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Procedures:
| 1 | Bring 5/8 pt water to boil and add salt. | | 2 | Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. | | 3 | Cook for 5 minutes until the upper leaves begin to wilt. | | 4 | Immediately drain and plunge into cold water. | | 5 | Cut away the stalks and discard. | | 6 | Squeeze the leaves dry. | | 7 | Cut the leavesinto 1" pieces and squeeze them dry again. | | 8 | Set aside heat a heavy fry pan until water skitters accross surface. | | 9 | Add seeds, and warm for 3-4 minutes, shaking constantly. | | 10 | Put the dashi, sugar, soy sauce and msg into a small saucepan, stir and bring to a boil over high heat. | | 11 | Remove from heat and serve. | | 12 | To serve: pour sauce over the spinach and toss together to coat leaves. | | 13 | Divide into 6 bowls and sprinkle with sesame seeds |
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