‘Kurumi-ae’ Spinach with Walnut Sauce

Toast Walnuts slightly and grind coarsly. Add Sugar, Mirin and Soy Sauce and mix well to make sauce.

Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. You must not over cook Spinach because it should retain tender-crisp texture.

Cut into 5cm length and mix with Sauce.