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:
Frozen spinach, thawed and drained
3 tbsp soy sauce
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:
1/2 cup shredded daikon
1/4 cup shredded carrot
2 tsp rice vinegar
1 pinch sugar
2 tsp sake
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.