Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Japanese Spinach with Sesame and Soy

Scott Phillips

Servings: 4

In Japan, this simple dish is often served cold. Try it as a first-course salad or as a side for salmon. Grinding the sesame seeds for the dressing brings out their nutty flavor and toasty aroma.

Ingredients

  • Kosher salt
  • 1 lb. baby spinach (about 16 loosely packed cups)
  • 2 Tbs. plus 1 tsp. toasted sesame seeds
  • 1 tsp. granulated sugar
  • 4-1/2 tsp. soy sauce
  • 1 Tbs. unseasoned rice vinegar
  • 1/2 tsp. Asian sesame oil

Nutritional Information

      Calories (kcal) : 60
      Fat Calories (kcal): 30
      Fat (g): 3
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 760
      Carbohydrates (g): 6
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Bring an 8-quart pot of salted water to a boil. Fill a medium bowl with ice water. Add the spinach to the pot, pressing it into the water with a slotted spoon, and cook for 20 seconds. Remove with the spoon and plunge into the ice water. Transfer the spinach to a colander, spreading it out to drain. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Toss the spinach, spread it out, and press it again if necessary, using a fresh towel. Line a baking sheet with paper towels, spread the spinach on top, cover with paper towels, and chill for 30 minutes
  • Using a spice grinder, grind 2 Tbs. of the sesame seeds with 1/2 tsp. of the sugar. In a medium bowl, combine the remaining 1/2 tsp. sugar with the soy sauce, vinegar, and sesame oil. Stir in the ground sesame seeds.
  • Add the chilled spinach and gently toss it with your hands, separating any clumps. Serve sprinkled with the remaining sesame seeds.

Reviews

Rate or Review

Reviews

  • ellen3409 | 08/01/2015

    Delicious! If it weren't for having to press the moisture out of the spinach I would give it 5 stars. I served it as a cold side to red miso glazed salmon and got nothing but raves. We ate it all. I wished I had made more!

  • User avater
    Pielove | 03/27/2012

    Simple, nutritious, easy-- and delicious! The toasty nutty sesame dressing with just a tiny hint of sweet is perfect over the spinach. I think I ate the whole recipe's worth of spinach myself-- I can practically feel my muscles bulging!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks