Sesame Spinach

This is how spinach is loved in Japan: The blanched, still warm spinach is layered with a fragrant sesame sauce and egg in soup bowls, then heated in steam until the egg has set. A smart in-between dish.

Stir the sesame paste with soy sauce, sugar, and soup to a smooth cream, seasoning with a hint of cayenne pepper. If oil has already settled in the jar above the paste, you’ll need to stir it very precisely until smooth; this may require a tiny bit of force.

Blanch the spinach and squeeze gently. Divide evenly into bowls that have been brushed with sesame oil.

Season each with a little sesame sauce, place a fresh egg on top, cover with spinach and again drizzle with sesame sauce. Place the dessert dishes in a saucepan filled two fingers high with water, quickly bubble the water and steam the sesame spinach in the rising and circulating steam for eight to ten minutes.

Drink: A fresh beer or possibly Japanese sake goes well with this.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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