Spinach Rolls & Quick Pickled Daikon & Carrot
We had poke for dinner again last night, except this time I added some tofu into the mix.
We had this with two recipes from one of my Japanese cookbooks... one for rolled spinach, and another for a quick daikon and carrot pickle. Both are dead easy and quick.
For the spinach:
INGREDIENTS
Frozen spinach, thawed and drained
3 tbsp soy sauce
sesame seeds
METHOD
Mix the soy sauce into the spinach, and let it sit for about 30 mins. Then squeeze the liquid out with your hands or some cheesecloth. Place onto a sushi rolling mat, and roll into a log. Cut into bite size pieces (as you would sushi)
Heat a frying pan, and quickly toast the sesame seeds (until they begin to jump and start to turn golden.
Dip the top of each spinach roll into the sesame seeds, and serve.
For the pickle:
INGREDIENTS
1/2 cup shredded daikon
1/4 cup shredded carrot
2 tsp rice vinegar
1 pinch sugar
2 tsp sake
METHOD
Salt the daikon and carrot and set aside for 30 mins. Squeeze liquid with hands.
Mix in vinegar, sugar and sake and let marinade for 30 mins (or longer). Drain, and serve.
^_^
posted by Lea | 6/28/2006
2 Comments:
Poke sounds great, I read about it on the blog "Rubber Slippers in Italy" by a Hawaiian woman who lives in Lecco. It seems pretty siumilar to ceviche. So, I wonder how much spinach you need to make spinach rolls for 2 people. A friend makes this dish and says you need a mountain of fresh spinach to end up with a decent amount of the final product. Maybe frozen is a better way to go?
Hiya Susan!!! =)
I adore poke... almost as much as Dave... but not quite ;-)
I did use frozen spinach (since I had some that needed using up!) and its already pretty wilted so what you see is what you get. I imagine it is WAY better with fresh spinach!!
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