Spinach with Sesame Seed Dressing

So, my passion now still cooking and I like to share with you. My receipts now are Spinach and Eggplant.

Spinach with Sesame Seed Dressing



Ingredients

• 3 tablespoons white sesame seeds
• ½ teaspoon sugar
• 2 tablespoon light soy sauce
• 3 tablespoon dashi
• Large pinch of salt
• 500 g (1 lb) fresh spinach, washed, thick stems discarded
• 1 teaspoon vegetable oil
  
  Cooking Direction
  
  

1. Brown the sesame seeds in a heavy based frying pan over low heat until golden brown, about 3 minutes.
2. Set aside 1 teaspoon of the toasted sesame seeds for garnish. Using a mortar and pestle, grind the remaining seeds until smooth.
3. Blend in the sugar, soy sauce and dashi to make the dressing, set aside
4. Drain excess water from the washed spinach. Heat oil in a medium saucepan and add a handful of the spinach leaves, stirring with a wooden spoon until leaves have wilted. Continue stirring, adding more spinach as each previous batch cooks down
5. Place cooked spinach in a colander to squeeze out any excess moisture. Combine spinach and dressing in a small bowl, and serve either hot or at room temperature. Garnish with reserved sesame seed.

Eggplant with Miso



Ingredient

• 125 ml (1/2 cup) water
• 60 ml (1/4 cup) miso
• 2 tablespoons light soy sauce
• 2 tablespoons sugar,
• 3 tablespoon oil 5 cm
• (2 in) fresh ginger, finely chopped
• 500 g (1 lb) Japanese eggplant (aubergine), cut across into chunks
• 1 large red or green capsicum (bell pepper), cut into chunks
• 2 tablesppon sake
• 2 teaspoons cornflour, mixed with a little water

Cooking Direction

1. in a small bowl, combine the water, miso, soy sauce and sugar, and stir until sugar is dissolved
2. Heat oil in a work over high heat, then add ginger, eggplant and capsicum, stirring until vegetables are almost tender, about 3 minutes
3. Add sake and stir for 20 seconds then add the miso mixture
4. Stir in cornflour until sauce thickens, and serve immediately