Oshitashi

Oshitashi
 
submitted by dave@simpleinternet.com
from Yardley, PA
 
Oshitashi is spinach. Americans are used to mushy, overcooked, frozen spinach that's pretty awful; the Japanese method of cooking avoids all of these, provided you follow these directions...
 
1 package (10 oz.) spinach
Roasted sesame seeds
soy sauce
 
If you can't find roasted sesame seeds, roast them in a pan (without oil). Be careful; they tend to pop and have bits of sesame seed fluff fly all over the kitchen.
Wash spinach and remove stems. In a 5 quart pot, add 1 inch of water to the bottom; bring to a boil. Add spinach a few leaves at a time. Cook only until all leaves wilt, then immediately remove from heat. Drain and rinse with cold water (again, immediately). Squeeze out remaining water; sprinkle sesame seeds on top and serve with soy sauce.
 
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