mat osv.

serves: 3-4

Ingredients:

4 tbsp sesame seeds
1 tbsp sugar
1 1/2 tbsp soy sauce
1/2 tsp mirin
1/4 lb spinach
1/4 lb kale

Directions:

Start with blanching the spinach in a pot of hot water for 30 seconds. Then dunk it into a bowl of cold water to stop the cooking. Keep the hot water for the kale! Once the spinach is cool enough touch, use your hands to take the spinach out and squeeze the water out. You’ll end up with 3 balls of spinach.

Grab your kale, and rip the leaves off the stalks and toss them into the hot water. Simmer for 8 minutes.

While the kale leaves are cooking, lets move onto the sauce. Grab a small pan and roast the sesame seeds over low heat, until they’re golden brown. You should be able to smell a nutty aroma when they’re done.

Pour the roasted sesame into the pestle and mortar and grind them until you get something that looks like fine bread crumbs (refer to the photo above). Scrape the seeds into a bowl, and mix it with the rest of the ingredients. You’ll get a thick brown paste.

Once the kale is ready, repeat the same steps for the spinach. When you have both vegetables squeezed and shaped, give them a rough chop before placing them in a mixing bowl.

Add the sesame dressing, and toss the vegetables with a pair of tongs. You can keep this in the fridge until you’re ready to serve.