 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 pounds spinach, stemmed and rinsed well |
1/4 cup sake or dry white wine |
2 tablespoons soy sauce |
2 teaspoons sugar |
2 teaspoons asian 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. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.
2. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.
3. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.
4. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.
|
|