经典日式配菜——焯水菠菜拌上香浓的芝麻、酱油、味醂和糖制成的酱汁。胡麻和え意为'芝麻拌菜'，是日本家庭料理最基础的技法之一。冷藏后作为凉菜或配菜上桌。
胡麻和え是日本的'拌菜'技法：焯水菠菜与浓郁的芝麻酱汁拌和。这不是西式沙拉的概念，更像是冷藏的小菜或配菜。日本料理注重食材的口感、风味平衡和最小限度的热处理。
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High heat and don't crowd the pan — these two rules make or break spinach in sesame sauce. Crowded vegetables steam instead of browning. That caramelized sweetness only happens with space and heat.
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High heat and don't crowd the pan — these two rules make or break spinach in sesame sauce. Crowded vegetables steam instead of browning. That caramelized sweetness only happens with space and heat.