Spinach with Sesame Miso Sauce (Horenso No Goma Miso Ae)               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Side Dish  

 

Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste.

Ingredients

4 ounce Spinach Preferably With Root Ends Int
1 1/2 tablespoon Japanese Sesame Paste
1 1/2 tablespoon Saikyo Shiro Miso white Fermented So
1 tablespoon Water
1/8 teaspoon Soy Sauce
1 teaspoon Sesame Seeds Toasted
 

Instructions
 1. Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with kitchen string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of ice water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.

2. Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.

3. Toss spinach with sauce and sprinkle with sesame seeds.

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Yields: 4 Servings
     GOURMET magazine, November 2003, page 204, adapted

 notes: 

Cuisine:   Asian

Main Ingredient: