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Spinach with sesame dressing.

Present spinach freshly cooked, at room temperature, or cold.

1 pound spinach, washed

3 tablespoon sesame seed

2 tablespoon mirin (sweet cooking sake) or sake (mixed with 1/2 teaspoon sugar)

1 tablespoon soy sauce

Parsley sprig

1 or 2 thin slices red onion

Pinch off and discard roots, and put damp spinach with stems in a 5- to 6- quart pan. Place over medium heat and cook, covered, just until spinach wilts, 6 to 7 minutes; stir occasionally. Drain spinach. When cool enough to touch, squeeze with your hands to remove excess water; set aside.

Stir sesame seed in a 7- to 8-inch frying pan on medium-high heat until golden, 3 to 4 minutes. Whirl in a blender until lightly ground. Add mirin and soy sauce; whirl to blend.

Add sesame dressing to spinach, mixing lightly to distribute. Mound spinach on a serving dish, cutting through in several places with a knife to make easier to serve. Garnish with parsley and onion. Serve warm, at room temperature, or chilled (cover and hold as long as overnight).
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Raymond, Lydia
Date:Feb 1, 1984
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