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Namul (spinach sesame namul) | Transcript of Chararinko Cook's recipe

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Chara Rinko

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Ingredients

spinach : 200g - 250g (1 bundle)
塩 : 小さじ1
お湯 : 2L
(A) Sesame oil : 大さじ1
(A) Light soy sauce : 小さじ1/2
(A) Japanese style dashi : 小さじ1
炒りごま : 大さじ3

Time required

10minutes

Procedure

1) prepare the spinach 00:13
Make a cross cut at the base of the spinach.
Wash with water (not listed).
Drain in a colander.
2) boil spinach 00:55
Boil water in a pot and add salt.
Boil the spinach stems for 40 seconds.
Add spinach and boil for 30 seconds.
Cool in ice water (not listed).
Squeeze out the water and wrap it in kitchen paper to remove the water.
3) mix the seasonings 02:01
Put (A) in a bowl and mix.
4) 和える 02:28
ほうれん草の根元を3cm幅に切り、残りを5cm幅に切る。
ほうれん草を3に入れる。
炒りごまをフライパンで弱火〜弱中火で炒る。
炒りごまを3に入れて和えて完成。

Point

・Because soil collects in the gap of the stem of the spinach, wash it well.
・The boiling time for spinach varies depending on its size, so this is a guideline.
・Put the boiled spinach in ice water (not listed) and chill it to make the color more vivid and improve the texture.
・Can be stored in an airtight container and refrigerated for up to 3 days.