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  Added: Mar 30, 2007  •  Visited (372)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Spinach With Toasted Sesame Seeds
(Horenso Hitashi)
What You Need:
  • 1 tablespoon salt
  • 1½ pounds fresh spinach, thoroughly washed
  • 1 tablespoon black sesame seeds
  • ¼ cup niban dashi
  • ½ teaspoon sugar
  • 1 teaspoon Japanese all-purpose soy sauce
  • MSG

  • How To Cook:
    1. In a deep 2-quart saucepan, bring 1½ cups water to a boil over high heat and add the salt. Gather the spinach into a large bouquet, set it stem side down into the pan and cover tightly.

    2. Cook for about 5 minutes over high heat or until the upper leaves begin to wilt. Immediately drain the spinach in a large colander and plunge it into cold water to stop its cooking and set its color.

    3. With a large knife, cut away and discard the stems, and with your hands squeeze the leaves as dry as possible. Then cut them into 1-inch pieces and squeeze them dry again. Set the spinach aside in a large bowl.

    4. Heat a heavy skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds and warm them over moderately high heat for 3 to 4 minutes, shaking the pan almost constantly, until they are lightly toasted.

    5. Combine the niban dashi, sugar, soy sauce and a sprinkle of MSG in a small saucepan, stir, and bring to a boil over high heat. Then remove from the heat and cool to room temperature.

    6. Pour the sauce over the spinach and toss together to coat the leaves thoroughly. Divide the spinach among 6 small bowls and sprinkle the top of each with the sesame seeds.

    7. Serve the "horenso hitashi" at room temperature as a first course or vegetable, or as part of a Japanese meal.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Spinach
    Main Ingredient » Herbs & Spices » Sesame & Tahini
    Dish » Salads


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