Horenso No Goma Miso Ae

　　Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste.

　　

Ingredients

Makes 4 servings

　　4 (10-ounce) bunches spinach (preferably with root ends intact)

　　1 1/2 tablespoons Japanese sesame paste

　　1 1/2 tablespoons Saikyo shiro miso (white fermented soybean paste)

　　1 tablespoon water

　　1/8 teaspoon soy sauce

　　1 teaspoon sesame seeds, toasted

　　

Special Equipment

kitchen string

　　

Step 1

Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.

　　

Step 2

Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.

　　

Step 3

Toss spinach with sauce and sprinkle with sesame seeds.