| 1 | This spinach dish is standard fare for a japanese meal. |
| 2 | This dressing may also be used with a variety of other green vegetables, so don"t hesitate to experiment. |
| 3 | In a small saucepan, heat and ignite the sake to cook off the alcohol. |
| 4 | Toast the sesame seeds in a ungreased skillet over medium heat for about 5 minutes or until golden brown. |
| 5 | Stir occasionally. |
| 6 | Put the seeds into a suribachi (japanese mortar) and crush into a paste. |
| 7 | (this can be ground in a food processor, however you will have to use at least twice the amount of sesame seeds). |
| 8 | Add the sake, sugar, soy sauce and rice vinegar and blend thoroughly. |
| 9 | Remove from the suribachi and set aside while preparing the spinach. |
| 10 | In a large, tied bundle, wash and rinse the spinach in cold water. |
| 11 | Drain thoroughly. |
| 12 | In a wide saucepan, bring about 1 cup water and 1 teaspoon salt to a boil. |
| 13 | Cook the spinach until the leaves are barely wilted. |
| 14 | Remove spinach and refresh with cold water. |
| 15 | Squeeze dry of excess water. |
| 16 | Keep the spinach in a bundle and cut off and discard the large stems. |
| 17 | Cut the spinach into 1-inch pieces. |
| 18 | Add the sesame dressing to the spinach and mix gently. |
| 19 | Divide the spinach between 4 bowls and serve at room temperature or chilled. |
| 20 | Garnish with extra sesame seeds. |
| 21 | Joyce jue - prodigy guest chefs cookboo |
