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Epicurious
Gourmet

Spinach with Sesame Miso Sauce

By Elizabeth Andoh

4.1

(4)

Horenso No Goma Miso Ae

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

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Special Equipment

kitchen string

Preparation

  1. Step 1

    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 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.

    Step 2

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

    Step 3

    Toss spinach with sauce and sprinkle with sesame seeds.

TagsJapaneseEast AsianAsianSpinachLeafy GreensVegetableMisoSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoEasyQuickWeeknight MealsSimmerGourmet
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