Here, I do away with the usual sesame/tahini paste used in Japanese vegetable sides. Instead, I experimented with sea flakes, my latest fad. Perhaps I should have included the flakes in the earlier part of the cooking process , to even out the saltiness. On the other hand, the sporadic jolts from the seasoning awakens the senses, which gave a start-stop sensation, and made me much aware of what I was eating .
Spinach, portion for 3
1/2 onion, sliced
1 T oil
1 handful bonito flakes
Tiny pinch sea flakes
Pinch sesame seeds, toasted
Wash and cut spinach , about 3 inches long.
In a frying pan, heat oil. Saute onions until caramelized.
Add vegetables and stir fry on high heat. Sprinkle with 1 T of water.
When vegetables wilt, turn off heat. Transfer to serving plate.
Sprinkle with sea flakes and sesame seeds.
Just before serving, garnish with bonito flakes.
