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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Got this from a friend Ingredients:
1 1/2 lbs spinach, stemmed and rinsed well |
1/4 cup sake or 1/4 cup dry white wine |
2 tablespoons soy sauce |
2 teaspoons sugar |
2 teaspoons sesame oil |
2 tablespoons toasted sesame seeds |
Directions:
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
2. Add half the spinach and cook until wilted, 1 to 2 minutes.
3. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain.
4. Repeat process to cook and cool remaining spinach.
5. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.
6. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
7. Place in bowl and mix with dressing to coat.
8. If making salad ahead, cover and chill up to 4 hours.
9. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves.
10. Arrange bundles on a serving plate or in individual small, shallow bowls.
11. Spoon a little of the dressing left in the bowl over each bundle.
12. Sprinkle each bundle with about 1 teaspoon sesame seeds.
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