Japanese Boiled Spinach – Horenso

ingredients
1 lb. fresh spinach
3 tbsp. katsuobushi or toasted sesame seeds
2 to 4 tsp. soy sauce, to taste
method
Wash spinach well and cook in steamer or in pan with 1/2 c. water for about 3 minutes. (Do not overcook. Spinach should be bright green when done.)
Drain spinach and set in cold water to stop the cooking process. Then use your hands to squeeze out as much water as possible.
Cut spinach into 1- to 2-inch pieces and place in 4 individual bowls.
Garnish with katsuobushi or toasted sesame seeds (see page 46 for toasting instructions) and pour soy sauce over spinach.