Rating: 4 stars 3.8
27 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach.

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Recipe Summary

prep:
5 mins
cook:
2 mins
total:
7 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.

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  • Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.

  • Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

To toast sesame seeds

Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a dry baking sheet. Toast in the preheated oven for about 10 minutes, or until fragrant.

Nutrition Facts

101 calories; protein 3.4g; carbohydrates 6.7g; fat 7.9g; sodium 66.5mg. Full Nutrition
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