ごまソースかけほうれん草
Spinach with Sesame Dressing
Often served in restaurants, this side dish is popular in Japan for its delicious flavour. The sesame seeds add flavour, texture and aroma. Don’t be tempted to buy pre-ground sesame seeds as they won’t give you the same result as freshly ground ones.
SERVES 4–6 AS A SIDE
1 large bunch (about 200 g/7 oz) English spinach, stems trimmed
Japanese soy sauce, for sprinkling
DRESSING
50 g (1¾ oz/1/3 cup) white or black sesame seeds
1½ teaspoons caster (superfine) sugar
1 tablespoon sake
1½ tablespoons dashi II (here)
2 teaspoons tamari
Rinse the spinach thoroughly to remove any grit. Bring a saucepan of salted water to the boil, add the spinach and cook for 1 minute. Drain and plunge into iced water to stop the cooking process, then drain well again. Wrap in a tea towel or bamboo sushi mat and squeeze out any excess moisture. Sprinkle lightly with a little soy sauce, allow to cool, then cut into 3 cm (1¼ in) lengths.
To make the dressing, dry-fry the sesame seeds over medium heat, stirring regularly, for about 5 minutes, or until lightly golden and aromatic. Immediately scoop into a suribachi (ribbed mortar) or normal mortar, reserving 1 teaspoon of whole seeds for garnish, if desired, and grind until very finely crushed. Gradually incorporate the sugar, sake, dashi and tamari until it forms a smooth paste.
Just before serving, toss the spinach and dressing together and transfer to the centre of a small serving dish. Sprinkle with the reserved toasted sesame seeds, if using.
