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Spinach with sesame sauce | Kukipapa Cooking Channel's recipe transcription

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Kukipapa cooking class

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Ingredients

spinach : 1 bundle (about 300g)
water : 2L
salt : 40g (2% salt content to water)
(A) Neri sesame : 25-30g
(A) Salt : 1g
(A) Sugar : 10g
(A) Ajipon or soy sauce : 10g
(A) Mirin : 10g
Sesame seeds or ground sesame seeds (for finishing) : Appropriate amount

Time required

15minutes

Procedure

1) Get ready 00:09
Cut off the root of spinach, then cut off the root and cut in half.
Cut the stems and leaves into 4 equal parts.
First, collect the roots and wash them thoroughly with water, and then wash the stems and leaves.
2) Boil 01:40
Put water in a pan, add salt and bring to a boil.
Add spinach and boil for about 10 seconds.
Soak in cold water for about 10 to 13 seconds and squeeze out the water.
Loosen and spread on kitchen paper.
3) Make a stagnation 02:49
Put (A) in a bowl and mix well.
4) Mix 03:39
Add 2 spinach to the bowl of sesame sauce and mix well.
Add sesame seeds, mix lightly and serve in a bowl.

Point

・ When purchasing spinach, choose fresh ones with dark leaves and firmness.
・ Spinach sold at supermarkets has soft leaves, so it only takes about 10 seconds to boil.
・ Be sure to boil spinach in boiling water.
・ After boiling spinach, soak it in cold water for 10 to 13 seconds and squeeze it immediately. Be careful not to soak it in water for a long time as it will spoil the taste and nutrition.
・ There is no problem with sugar such as cane sugar or sanon tou.
・ If you are concerned about mirin alcohol, you do not need to add it.
・ Can be stored in the refrigerator for about 3 days.