Tuesday, September 14, 2010
It wasn't exactly what I was going for at the time, but I was intrigued. A couple of nights later, I tried making a wilted spinach salad to go with cold soba noodles [no recipe, but they were something like this]. About half an hour before dinner, I tossed the spinach with the dressing, left it on the counter, and gave it a stir every time I passed by. Come dinner, I squeezed out all of the juice, plated it in a little mound, and poured the dressing over the top. It was perfect.
Recipe: Cold-Wilted Spinach with Soy and Sesame
Hourensou no Goma-Ae
These diminutive bundles are densely packed veggie servings... don't let their size fool you.
1/2 lb baby spinach [3-4 cups, depending on how you pack them]
2 tablespoons sake, chaoxing wine, or vermouth [yes, I'm mixing my nationalities]
1 tablespoon good quality soy sauce [shoyu or tamari]
1 teaspoon mirin [sweetened rice wine]
1/2 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
Combine all ingredients except sesame seeds in a medium bowl and stir to coat the leaves. Stir every five to ten minutes until spinach is dark and soft. Meanwhile, toast sesame seeds until golden brown and set aside. Divide wilted spinach into 4 bundles, squeeze out the liquid [reserving the dressing/spinach juice], and spread a few leaves out to wrap around the mounds decoratively. Transfer to a small bowl or plate, spoon a little of the dressing around it, and top with sesame seeds.