Spinach with sesame dressing.
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
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).
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|Date:||Feb 1, 1984|
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