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Japanese Spinach Salad With Sesame Seeds Recipe
|Young spinach||1 1⁄2 Pound, rinsed and dried|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Mirin||2 Tablespoon (Syrupy Rice Wine)|
|Sesame seeds||1 Tablespoon|
Calories 123 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1284.5 mg53.5%
Total Carbohydrates 26 g8.5%
Dietary Fiber 10.6 g42.3%
Sugars 2.3 g
Protein 6 g11.3%
Vitamin A 0.01% Vitamin C
Calcium 4% Iron 4.7%
*Based on a 2000 Calorie diet
1. Place spinach leaves in a colander and wash thoroughly in running cold water to remove grit.
2. Using kitchen thread, tie spinach leaves into small bunches.
3. In a large basin, fill water and chill with ice cubes.
4. Blanch the spinach bundles, one at a time in a large saucepan of boiling salted water, for about 2 minutes or until just wilted.
5. Immediately plunge blanched bundle into the iced water to arrest further cooking and to retain the color.
6. Repeat with other bundles till all are blanched.
7. Remove spinach from water, squeeze out as much water as you can
8. Pat the spinach dry between several layers of paper towels
9. Open out the bundles and add to a large salad bowl. Set aside
10. In a small bowl or in a jar with screw on lid combine soy sauce, vinegar and mirin.
11. Stir or shake until well blended. This can be made in advance if you like.
12. Take a small dry skillet and add the sesame seeds in it.
13. Place on a low flame and toast the sesame, stirring frequently until they begin to pop, turn golden and give out nutty aroma.
14. Pour the dressing over the spinach and toss
15. Sprinkle with toasted sesame seeds and serve immediately.