ほうれん草の胡麻和え

Dear Reader,

Pinky still hurts when I type. It's actually throbbing hot compared to the rest of my hand and fingers.  I hope it will get better soon.  So until it gets better, we will keep it short and simple.

Today, we talk about side dishes (it's faster to type about).  ほうれん草 (hourenso), this delicious leafy green plant can be prepared in so many ways.  A quick look at wiki read that this vegetable was likely introduced to China via Nepal waaay back when, and was called the Persian vegetable (波斯菜)!  Fun!

But today, we focus on a Japanese way of preparing this vitamin rich plant.

Lets get boilin'!

 
Ingredients

• 1 bunch raw Spinach
• A pinch of Salt
• 3 + 1/2 TBSP White Sesame Seed, toasted
• 1 + 1/2 TBSP Soy Sauce
• 3/4 tsp Sugar
• 1/2 tsp Mirin
• 1/2 tsp Sake

Preparing the Spinach
 
Step 1: Cut off then connecting root of the spinach then...Wash, rinse, wash, rinse, wash, wash, soak.  The spinach bundles we get here are pretty dirty.  Really, it's usually got lots of dirt on it so wash it well.

After you are sure that the spinach is grit free, prepare to blanch the spinach.

Step 2: Fill a pot with water, add the pinch of salt, bring it to a boil.  Toss the spinach into the boiling water, stir it around and quickly remove it.  It should be just wilted a little.  To stop the cooking process, run it under cold water.

Warning: Over boiling may result in gooey spinach.  Although it may be good, it's the wrong texture for this dish.

Step 3: Squeeze out excess water, then set aside.

Preparing the Sauce
 
Intermediate Step A: I don't have toasted white sesame seeds laying around so, I have to toast my own.  I think it tastes better when I toast it myself anyhow.  The oil that's released when you heat up that sesame seed smells awesome too!
So, into a fry pan it goes, medium heat, stir.

Before

Note: be patient and vigilant. Don't overdo the seeds. We're looking for "toasted" not "burnt"

After

Step 4: Find the すり鉢 (suribachi) and すりこぎ (surikogi) you have hidden in the cupboard... ha ha ha, j/k. A regular mortar and pestle will do.  Grind the toasted sesame into a fine powdery paste.

Inner monologue: Really?  A mortar and pestle?  What am I?  A 17th century chemist?  Okay, I suppose if one works with spices often, it's a good investment.  It is a good thing to ground your own spices for the full effect of the spice seeds... but at this point, nope, not happening.  Too much research to do on the right type of mortar and pestle to buy and too little time.  My sesame is toasted after-all.  OH!  Look!  Father's old coffee grinder!

Alternative Step I:  Put the toasted sesame into the electric coffee grinder and turn that baby on!

Note:  Please make sure that the coffee grinder is clean and free of any artifacts before use.  To get the nitty-gritty-itty-bitty bits out: spoon full of uncooked rice, a spoon full of baking soda, grind, toss, wash, and dry.
 

I'm sure father won't mind...

Powdery, pasty goodness?  Good, move on.

 Step 5:  Mix the sesame paste with the liquid ingredients

Step 6: Pour the sauce over the prepared spinach and toss together. 

Step 7: Served cold and enjoy!
That's it.

(still in search of a sign-off)
Tappy

P.S. No way I am going to survive as a vegetarian. So this is the closest you're going to get dear reader, side dishes.