Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce): Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season One: Noble Rot

Serves4

Active Time:35 min
Start to Finish:35 min

January 2007

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

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ADAPTED FROM ELIZABETH ANDOH

4 (10-ounce) bunches spinach (preferably with root ends intact)
1 1/2 tablespoons Japanese sesame paste
1 1/2 tablespoons Saikyo shiro miso (white fermented soybean paste)
1 tablespoon water
1/8 teaspoon soy sauce
1 teaspoon sesame seeds, toasted (see Tips)

Special equipment:

kitchen string

Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water (see Tips) until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold 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.
Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
Toss spinach with sauce and sprinkle with sesame seeds.