I love the sesame spinach served at some Japanese restaurants. Here’s a homemade version that tastes great with a bowl of rice and a side of Annie Chun’s frozen potstickers or your own if you are ambitious! Thanks to my friend Robert for sharing is friend Alan’s recipe.
- 1 big bunch of mature spinach
- 3 tbsp sesame seeds
- 2 tbsp sucanat or granulated sugar
- 1 tbsp soy sauce
Place the spinach in a large bowl of water and swish around so that any dirt falls to the bottom. Lift out and place on a clean kitchen towel. Pick through the spinach to any less desirable leaves and tear off any extra large stems. If the leaves are extra large, tear them in half or roughly chop.
Grind the sesame seeds and sucanat in a small mortar and pestle then add the soy sauce. Stir to combine.
Heat a large skillet over medium-high heat then add the damp spinach. Using tongs, move the spinach around from bottom to top so it uniformly wilts within a few minutes. Add a tablespoon or two of water if it seems too dry. When you're finished cooking, the water should be completely evaporated. Transfer spinach to a bowl, add the sesame mixture, and mix with chopsticks to combine.