1 bunch Malabar Spinach
a pinch of salt
For Sesame Sauce
3 Tbsp. roasted sesame seeds - white sesame seeds are best, but any will do
1½ Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. mirin or white vinegar
Start by putting the sesame seeds in a frying pan, and toast them on low heat. When 2-3 sesame seeds start to pop, remove from heat. Cool and then grind the toasted sesame seeds with a mortar and pestle or in a food processor. Leave some sesame seeds unground for garnish if you like. Add the remaining ingredients to the ground sesame seeds and mix all together.
Put lightly salted water in a large pot and bring to boil. Rinse and roughly chop the Malabar Spinach (leaves and stems in one- or two-inch lengths). Add the spinach to the boiling water and cook for just a minute. The leaves should be soft, but the stems will be tender-crisp. Don't over-cook!
Remove the spinach from the water and run under cold water. Squeeze out excess water. Put in a bowl, and add the sesame sauce and toss until well-coated. Serve at room temperature or chilled.
Put lightly salted water in a large pot and bring to boil. Rinse and roughly chop the Malabar Spinach (leaves and stems in one- or two-inch lengths). Add the spinach to the boiling water and cook for just a minute. The leaves should be soft, but the stems will be tender-crisp. Don't over-cook!
Remove the spinach from the water and run under cold water. Squeeze out excess water. Put in a bowl, and add the sesame sauce and toss until well-coated. Serve at room temperature or chilled.