Photo by Tam West
Serve as a side dish with grilled fish, chicken or beef.
|1 splash||Sake, enough to cover the bottom of a steamer pot, plus 2 Tbsp extra|
|300 g||Spinach, washed|
|2 Tbsp||Sesame seeds, use up to 3 Tbsp, according to taste|
|1 Tbsp||Soy sauce|
- Cover the bottom of a steamer pot with sake and heat. Add washed spinach to the steamer basket, cover and steam, turning spinach frequently to ensure it cooks evenly. When it is all wilted, remove, spread out and cool.
- Squeeze excess liquid from spinach, dry on paper towels and refrigerate.
- Heat a saucepan, add sesame seeds and toast until seeds are just golden (and you hear popping). Cool, add to a mortar and gently crush into a crumble with the pestle.
- Whisk 2 Tbsp sake with soy sauce and mirin. Add sesame seeds and stir to a paste. Mix through spinach, and serve as a side dish with grilled fish, chicken or beef.
More of Warren's sake-based recipes