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ほうれん草の胡麻和え｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

spinach : 1 bag
peanut butter : 小さじ2
(A)しょうゆ : 小さじ1
(A)みりん : 小さじ1
(A)砂糖 : 小さじ1
(A)すりごま : 大さじ2

Time required

15minutes

Procedure

1) boil hot water 00:19
Put water and salt (not listed) in a pot and bring to a boil.
2) cut spinach 00:40
Make several cuts at the base of the spinach, wash it under running water, and drain it.
3) boil spinach 01:55
Put the root of the spinach into the pot from step 1 and boil for about 30 seconds.
After boiling, remove to a colander, remove rough heat with running water, and expose to cold water for about 5 minutes.
4) 和え衣をつくる 03:07
耐熱容器にピーナッツバターを入れ、600Wの電子レンジで15秒加熱する。
ピーナッツバターを混ぜ、(A)を加えて全体を混ぜ合わせる。
5) 仕上げる 04:36
3のほうれん草の根本を合わせて束ね、水気を絞る。
ほうれん草を食べやすい大きさに切り、4の和え衣が入ったボウルに加え、全体を混ぜ合わせる。
全体が馴染んだら完成。

Point

・The ratio of water and salt in step 1 should be 1.5 liters of water and 1 and 2/1 tablespoons of salt.
・By adding salt to the water in which the spinach is boiled, the color of the spinach becomes brighter.
・After boiling the spinach, immediately cool it under running water to get a better texture.
・Be careful when squeezing the water out of the spinach in step 5, as squeezing it too much will remove the umami and sweetness of the spinach.
・You can reduce the lye called oxalic acid by soaking spinach in cold water for 5 minutes.