Spinach With Sesame Miso Sauce Recipes

SPINACH WITH SESAME DRESSING

Steps:

• In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl.
• In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds.

SPINACH WITH SESAME MISO SAUCE

Steps:

• Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
• Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
• Toss spinach with sauce and sprinkle with sesame seeds.

GARLIC-SESAME SPINACH

Steps:

• Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

SPINACH WITH SESAME AND MISO

Steps:

• Heat a wok or frying pan and add the sesame seeds.
• Stir over medium-high heat until they are lightly toasted.
• Cool the seeds and crush them with a mortar and pestle or food blender.
• Mix with miso and sugar.
• Wash the spinach and drain well.
• Heat a wok or frying pan and add the oil.
• Stir-fry the spinach and drain well.
• Heat a wok or a frying pan and add the oil. Stir-fry the spinach just until it collapses.
• Remove from the wok; Stir in the miso and sesame paste into the spinach.
• Serve hot or cold.

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

JAPANESE-STYLE SPINACH, WITH SESAME SEEDS

Steps:

• Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
• Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
• Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
• Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.

COLD SESAME SPINACH

Steps:

• Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
• While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
• Toss spinach with sesame seeds and vinegar.

CHILLED SESAME SPINACH

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt. Add spinach, and cook just until wilted, about 30 seconds. Drain immediately in a colander, and plunge into prepared ice bath. Let spinach cool completely, about 30 seconds; drain again. Using your hands, squeeze excess water out of spinach, and transfer to a work surface. Coarsely chop spinach, and place in a medium bowl; set aside.
• In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin. Add dressing and sesame seeds to the spinach; mix to combine.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

JAPANESE SPINACH WITH SWEET SESAME SEEDS

Steps:

• Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
• Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
• Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.