Japanese Spinach Salad

By RecipeTin Japan · 20 min

Ingredients

Instructions

1. Grind about half of the sesame seeds in a mortar and pestle.
2. Add the soy sauce and sugar to the ground sesame and mix until the sugar dissolves.
3. Trim the spinach roots, keeping the pink root crowns, and cut shallow criss-cross incisions in the crowns. Bundle the spinach together and secure it with a band.
4. Boil a large pot of water with a pinch of salt. Put the root ends in for about 20 seconds, then submerge the rest and cook for 30 seconds. Turn the bunch and cook 5-10 seconds more, then turn off the heat.
5. Drain the water immediately, rinse with cold running water, and rinse the spinach well.
6. Squeeze the spinach by the root end to remove the water, then remove the band.
7. Lay the spinach flat on a board with the roots aligned, and cut into 5 cm (2 in) pieces from the root end. If a root crown is very thick, split it into 2-4 thinner pieces along the incisions.
8. Squeeze out the water from each 5 cm piece as much as possible and place it in a bowl. Once all the pieces are in, separate them into thin strands.
9. Add the sesame dressing to the spinach and mix well so the sesame coats every piece evenly. Serve in bowls.

Summarized from RecipeTin Japan's video. Watch it for the details.

More recipes with

Spinach