Mark Bittman's Sesame Spinach -

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Mark Bittman's Sesame Spinach

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By Mark Bittman

Posted July 23rd, 2007

This article is reprinted with permission from How to Cook Everything : Vegetarian Cooking, by Mark Bittman, (2003, Wiley)

How to Cook Everything : Vegetarian Cooking

Servings:	4
Author Notes:	This is the cold spinach dish served in many Japanese restaurants. If you want basic cooked spinach, simply cook the spinach as below, dressing it with oil or butter before serving.
Ingredients:	1/2 cup sesame seeds 10 ounces spinach, cleaned, tough ends removed salt to taste 1 teaspoon soy sauce 1 teaspoon dark sesame oil
Instructions:	Time: 20 Minutes 1. Bring a large pot of water to a boil, and add salt. While you are waiting, toast the sesame seeds by heating them in a dry skillet over medium heat, shaking occasionally, until they begin to pop and color; place them in a small bowl. 2. When the water boils, cook the spinach until it wilts and the stems become tender, 30 seconds to 2 minutes. Remove it with a strainer or slotted spoon and immediately plunge it into a bowl of ice water; when it has cooled off, squeeze the excess water from it and chop it fine. 3. Sprinkle the spinach with a little salt and the soy sauce and shape it into a 1 inch thick log (if you have a bamboo sushi rolling mat, use this to achieve perfect shape). Cut the log into 1 inch slices; dip each end of each slice into the sesame seeds and arrange on a plate. Drizzle with sesame oil. Serve immediately or refrigerate.

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