Elizabeth Andoh

Spinach with Sesame Seed Dressing

Hōrensō No Goma Aé

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a standard dish served in almost every home and restaurant throughout Japan. As soon as you taste it, you’ll understand the reason for its wide popularity. Variations on this theme are possible with cooked-but-still-crisp green beans or cooked-until-tender Brussels sprouts.

Ingredients

  • ¾ pound fresh spinach
  • 3 tablespoons white sesame seeds
  • 2

Method

Remove the stems before washing and patting dry the spinach leaves. Bring a large pot of salted water to a rolling boil and cook the spinach until it barely wilts. Drain and refresh the spinach under running cold water. Squeeze out excess moisture before chopping the spinach coarsely.

Dry roast the sesame seeds over medium-high heat and transfer them