Spinach and Maitake Mushroom Sesame Yogoshi
With black sesame seeds.
10 minutes
66kcal
0.3g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Mix (A) forming the dressing.
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Boil the spinach in lightly salted water, remove and wring dry, then cut into 3-4 cm (1 in) widths.
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Remove the hard bottoms from the maitake mushrooms and break apart. Grill and set aside.
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Season the spinach and mushrooms and serve in a bowl or dish.
Cooking Basics
Greens - boiling in salt
Add salt to plenty of boiling water to achieve salt concentration of about 1 - 2%, then add in the greens from the roots. After boiling for about 20 seconds, remove into cold water.
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