Ingredients

Spinach Rolls

• 1kg spinach, washed and stems trimmed
• 3 tbsp Shoyu soy sauce
• 1 tbsp sake

To Serve

• 3 tbsp toasted sesame seeds
• Shoyu soy sauce

Method

1. Spinach: Bring a large saucepan of water to the boil. Cook the spinach in batches (so as not to overfill the pan, return the water to the boil before cooking each batch). Refresh the spinach in cold water and drain them thoroughly.
2. Place the soy sauce in a large bowl and add the spinach leaves, toss the leaves in the marinade until well coated. Set the spinach aside for 5 minutes to marinade. Remove the spinach from the marinade, shaking off the excess marinade and place them on a plate.
3. Place flat layers of the spinach leaves and repeat this with around 10 leaves so that it is around 3cm thick. Roll the leaves up tightly into a cylinder shape. Cut the spinach rolls into 3cm individual rolls.
4. To Cook: Heat a little oil in a frying pan over a moderate heat. Cook the spinach for a few minutes until heated through.
5. To Serve: Place the sesame seeds on a plate. Dip the top and bottom of each spinach roll in the sesame seeds so that they are coated. Serve the spinach accompanied with soy sauce.