Japanese Spinach Sesame Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 bunch fresh spinach, washed and trimmed
→ Dressing
02 -
2 tablespoons sesame seeds
03 -
2 tablespoons soy sauce
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon sugar
06 -
1 tablespoon sesame oil
07 -
1 clove garlic, minced
08 -
1 teaspoon grated fresh ginger
09 -
Salt, to taste
# Instructions:
01 -
Bring a pot of water to a boil. Blanch the spinach in the boiling water for about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking process. Drain the spinach and squeeze out excess water.
02 -
In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool.
03 -
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and a pinch of salt until the sugar is dissolved.
04 -
Place the blanched spinach in a serving bowl. Pour the sesame dressing over the spinach and toss gently to coat.
05 -
Sprinkle the toasted sesame seeds over the salad just before serving.
# Notes:
01 -
This salad is best served chilled or at room temperature and can be prepared up to several hours in advance.