Japanese Cooked Spinach Salad with Roasted Sesame Seeds
INGREDIENTS
This tasty salad goes well with fish, crab cakes, shrimp or tofu. When mixed with tofu, it also makes a great stuffing for strudel served with miso vinaigrette.
1 lb spinach, with large stems removed and leaves washed thoroughly
1 1⁄2 Tbsp soy sauce
1 1⁄2 Tbsp mirin (sweet Japanese wine)
1 Tbsp sesame seeds
PREPARATION
Toast the sesame seeds in a skillet until lightly colored. Prepare an ice bath. Then cook the spinach in a large saucepan of boiling water for 2 to 3 minutes until wilted. Drain the spinach in a colander before dropping it in the ice bath to “shock” the spinach (helps retain the color). Drain again. Squeeze dry and place in a bowl. Mix with the soy sauce, mirin and sesame seeds. Serve at room temperature.
