Japanese Spinach

Though served cold, I think of Japanese Spinach as a savory winter dish. The piquant flavor of the steamed greens is balanced by the sweetness of gomaiso, a Japanese condiment made with toasted sesame seeds. (You can find gomaiso in the Asian foods section of most large grocery stores.) Quick to make, Japanese Spinach is an ideal dinner side on “school nights.”

Adapted from Japanese Women Don’t Get Old or Fat (2006)

Ingredients:

1 package pre-washed spinach (9 oz.)

2 ½ tablespoons of gomaiso

1 ½ teaspoons sugar

dash salt

1 12/ teaspoons tamari

Process:

Steam the spinach for just a minute until bright green. Remove from heat immediately and dump onto a large dinner plate. Using a fork or a pair of chopsticks, spread the spinach leaves around the plate to cool. Blot up excess water with paper towels.

In a small bowl, combine the gomaiso, sugar and salt. Gradually add the tamari; the mix should look like wet, course sand. Sprinkle the sesame seeds on the spinach, then transfer to a large bowl to stir more thoroughly. Divide the spinach into four modest portions. Serve with broiled salmon, rice, steamed carrots and green tea for a Japanese inspired dinner.