Steamed Spinach And Pickled Ginger Salad - cooking recipe

Ingredients

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Preparation

Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.