Horensho Hitashi (Spinach with Toasted Sesame Seeds)
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
salt
|
|
| 2 ½ | teaspoons |
sesame seeds
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 1 ½ | pounds |
spinach
fresh |
|
| 3 | tablespoons |
Niban Dashi
|
* |
| 1 | teaspoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
salt
|
|
| 13 | ml |
sesame seeds
|
|
| 2.5 | ml |
sugar
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 680.4 | g |
spinach
fresh |
|
| 45 | ml |
Niban Dashi
|
* |
| 5 | ml |
soy sauce, tamari
|
|
Directions
Bring 5/8 pt water to boil and add salt.
Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly.
Cook for 5 minutes until the upper leaves begin to wilt.
Immediately drain and plunge into cold water.
Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leaves into 1inch pieces and squeeze them dry again.
Set aside.
Heat a heavy fry pan until water skitters accross surface.
Add seeds, and warm for 3 to 4 minutes, shaking constantly.
Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat.
Remove from heat and serve.
TO SERVE: Pour sauce over the spinach and toss together to coat leaves.
Divide into 6 bowls and sprinkle with sesame seeds.
