Japanese spinach snack with sesame
Spinach provides folate, potassium, and a little fiber, while sesame and sesame oil add a nuttier flavor and better satiety. Quick blanching keeps the color bright and the texture tender without too much wateriness. The result is a light chilled side that pairs well with fish, meat, and eggs on keto.
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Kitchen: Japanese
6 kg 666 gram
Servings: 2 (1 serving ≈ 612 gram)
Digestion time: 4 hour
Wash the spinach (200 g) well. Bring the water (1000 g) to a boil, add the spinach stems first and cook for 30 seconds, then add the leaves and cook for another 30 seconds.
Drain the water and cool the spinach right away so it does not overcook and lose its color. Squeeze the greens thoroughly with your hands and cut them into pieces about 5 cm long.
For the dressing, mix the rice vinegar (8 g), soy sauce (8 g), sesame seeds (3 g), and sesame oil (5 g). Add the spinach, toss gently, and serve the snack slightly chilled.
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