Superior Sesame Spinach – the Secret is in the Sake

A very quick, slightly Asian, way of cooking spinach.


For four


  • 600g/1 lb 5 oz spinach leaves
  • 1 tbsp toasted sesame seeds (dry-fry them yourself if you can’t get toasted or you could use furikake)
  • 5 tbsp tahini paste
  • 5 tbsp good quality soy sauce – NB it’s important it’s good quality – it should be thick, not watery
  • 2 tbsp sake
  • 1 tbsp cider vinegar
  • 3 tsp sugar


  1. Mix the tahini paste, the soy sauce, the sake, the cider vinegar and the sugar together in a bottle and shake well. Put it somewhere warm – it should be warmer than room temperature.
  2. Boil a full kettle, wash the spinach, put it in a colander in the sink and pour the boiling water over the spinach.
  3. Drain the spinach well.
  4. Pour over the sauce, sprinkle over the sesame seeds and serve.
0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments

Related Posts

Knock-out cauliflower

“Fat replicas of treesbreed solid cloud;fractal belongingflowers in the slowdivision of a thought”Zoë Skoulding, A Revoloutionary Calendar This is one of the best ways…
Read More

Fabulous Flourless Cauliflower Cheese

I find flour-based sauces can be a bit, well….floury….stodgy, and mainly for that reason I seek out alternatives. See, for example, Ferragosto Lasagne Without…
Read More

Cabbage, fennel and flecks of golden saffron

The inspiration for this dish comes from an anonymous person who wrote the Liber de Coquina, ricette di cultura medievale in the 14 century –…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts