Spinach in sesame sauce

Ingredients

• 1 bunch English spinach, washed but not picked
• 2 tsp sake
• 1 tbsp mirin
• 1 tbsp sugar
• 65 g (¼ cup) tahini
• 1 tbsp soy sauce, plus extra for drizzling
• drizzle of toasted sesame oil
• 1 tsp toasted sesame seeds
• bonito flakes (optional), to serve

Serves 4 as a side dish.

Instructions

1. Bring a large saucepan of water to the boil. Plunge the spinach into the water roots first. Remove almost immediately and transfer to a large bowl of cold water. The spinach can keep in the cold water in the fridge for around 4 days. When ready to serve, remove the spinach from the water and wring out any excess moisture. Cut into 5-cm lengths. 
2. Place the sake, mirin, sugar and 1 tablespoon of water in a small saucepan and bring to the boil. Combine the tahini, soy sauce and a dash of sesame oil in a bowl. Stir in the sake mixture, taste and adjust the seasoning if necessary.
3. Spread the dressing over the base of a serving plate. Drizzle the spinach with a little extra soy sauce, then place on top of the dressing (or you can toss it all together). Scatter with sesame seeds and bonito flakes, if using and serve. 

Photography by Danielle Abou Karam.

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