Gather all the ingredients.
[Optional] For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
Add 1 ½ Tbsp soy sauce, 1 Tbsp sugar, ½ tsp sake, ½ tsp mirin to the ground sesame seeds and mix all together.
Put lightly salted water in a large pot and bring to boil. Once boiling, add the spinach from the stem side (takes longer to cook) and cook for 30-45 seconds.
Remove the spinach from the water and soak in iced water to stop cooking with remaining heat. Alternatively, drain and run the spinach under cold running water until cool. Collect the spinach and squeeze water out.
Cut the spinach into 1-2” (2.5-5 cm) lengths and put in a medium bowl.
Add the sesame sauce and toss it all together. Serve at room temperature or chilled.
You can keep in the refrigerator for 2-3 days or freezer for 2-4 weeks.
Spinach: American spinach is very soft and we can eat it raw unlike Japanese spinach; therefore, cooking for 30-45 seconds is enough.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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