Ingredients
2 bags (8 or 9 ounces), 1 box (16 ounces) or 3-4 bunches of baby spinach
2T sugar
4T shoyu
2t American vinegar
Splash of sesame oil
Sprinkling of roasted sesame seeds
2T sugar
4T shoyu
2t American vinegar
Splash of sesame oil
Sprinkling of roasted sesame seeds
What To Do
Boil water in a large pot, like a Dutch oven. Put spinach in boiling water for about 30 seconds, just long enough for the spinach to wilt and turn a very bright green.
Drain spinach in a colander and squeeze out as much water as possible. Cool and set aside.
Mix sugar, shoyu, and vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds.
Serve warm or cold.
Drain spinach in a colander and squeeze out as much water as possible. Cool and set aside.
Mix sugar, shoyu, and vinegar in a serving bowl. Stir spinach in, add a splash of sesame oil and sprinkle with roasted sesame seeds.
Serve warm or cold.
Notes and Talking Story
- Cooked spinach shrinks quite a bit, so consider making 2-3 bags or several bunches for a family meal for four.
- My mom usually made it with watercress, but spinach, or haricots verts (the very fancy term for skinny green beans) work equally well, tend to be more easily available here on Mainlandia.
- The original recipe is from a well-used Leeward Community College cookbook (ca. 1978). I'm pretty sure it was typeset on a Smith-Corona electric typewriter, and then ditto'ed.
