Ingredients with Measurements:
- 2 cups of fresh spinach leaves, washed and chopped
- 1 cup of fresh shiitake mushrooms, sliced
- 2 tablespoons of white sesame seeds
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- 1 tablespoon of vegetable oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a dry pan, toast the sesame seeds over medium heat until golden brown. Remove from heat and let them cool.
2. Using a mortar and pestle, grind the sesame seeds until they become a coarse powder.
3. In a pan, heat the vegetable oil over medium heat. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes.
4. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes.
5. In a bowl, mix together the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic.
6. Add the sesame powder to the bowl and mix well.
7. Add the cooked mushrooms and spinach to the bowl and mix until well combined.
8. Serve the Mushroom and Spinach Namerō at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- You can use other types of mushrooms such as button mushrooms or portobello mushrooms.
- If you don't have mirin or sake, you can substitute them with white wine or rice vinegar.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add other vegetables such as carrots, bell peppers, or onions.
- You can add cooked chicken or tofu for extra protein.
Tips and tricks:
- Make sure to toast the sesame seeds until they are golden brown to bring out their nutty flavor.
- Use a non-stick pan to prevent the mushrooms from sticking to the pan.
- You can make the Mushroom and Spinach Namerō ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the Mushroom and Spinach Namerō in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can serve the Mushroom and Spinach Namerō at room temperature or chilled, so there's no need to reheat it.
Presentation ideas:
- Serve the Mushroom and Spinach Namerō in a small bowl or on a plate.
- Garnish with extra sesame seeds or chopped green onions.
Garnishes:
- Sesame seeds
- Chopped green onions
Pairings:
- Serve the Mushroom and Spinach Namerō as a side dish with grilled fish or meat.
- Pair with a bowl of rice or noodles.
Suggested side dishes:
- Grilled fish or meat
- Rice or noodles
Troubleshooting advice:
- If the Mushroom and Spinach Namerō is too salty, you can add a little bit of water or more sugar to balance the flavors.
Food safety advice:
- Make sure to wash the spinach and mushrooms thoroughly before cooking.
- Store the Mushroom and Spinach Namerō in the fridge and consume within 3 days.
Food history:
- Namerō is a traditional Japanese dish made with fish or vegetables that are finely chopped and mixed with seasonings.
Flavor profiles:
- Nutty from the sesame seeds
- Umami from the mushrooms and soy sauce
- Sweet and savory from the mirin, sake, and sugar
Serving suggestions:
- Serve the Mushroom and Spinach Namerō as a side dish or appetizer.
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Region: Japanese