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.

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