Japanese Spinach Salad

This is a wonderful addition to a light summertime meal, or knocking back a few rounds of sushi and sake.  It is best made with young, tender spinach.  Don’t even think about using frozen spinach.

Feeds Four people


1 lb. spinach, washed and free of stems.

4 TBS. white sesame seeds

1 tsp. sugar

2 tsp. soy

3 TBS. Dashi (soup stock) or chicken stock


Blanch spinach in salted boiling water just until wilted.  Drain and rinse in cold water immediately.  Gently press water from spinach. Toast sesame seeds under broiler until golden brown.  Put seeds in bowl, mix with sugar and crush with mortar or handle of a heavy knife.  Mix in the soy and dashi.  Pour over spinach and gently toss.  This is best served at room temperature in small bowls, or, for a dramatic effect, gently squeeze excess liquid out and roll in a Sudare mat (sushi roller) into a cylinder and top with white sesame seeds.

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