Parboiled and Pressed Spinach and Enoki Mushrooms



1 bunch fresh spinach
1/2 package enoki mushroom 
2 tsp. Mizkan Soup Base
1 Tbsp. roasted sesame seeds


Parboil washed spinach in of water with ½ tsp. salt. Do not overcook. Drain hot water and rinse spinach in cold water immediately. Set aside.

Cut off 1/2 - 1 inch of the ends of enoki mushroom stems. Place them in a microwavable bowl, cover with plastic wrap and microwave for about 2 minutes.

Using a mortal and pestle, grind sesame seeds until smooth and mix Mizkan Soup Base into the sesame seeds to make a paste. Mix well. Set aside in a bowl.

Cut spinach and mushrooms into 1-1/2 to 2 inch lengths. Squeeze lightly to drain off water. Toss the vegetables lightly to coat well with sesame sauce. Arrange in a serving bowl to serve.

Makes 4 servings


Parboiled and Pressed Spinach and Enoki Mushrooms
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