Spinach with sesame dressing is fresh-tasting Japanese salad.
- 1lb (450g) spinach
- 2 tbsp sesame seeds
- 2 tsp mirin (or granulated sugar dissolved in water)
- 2 tsp rice vinegar
- 2–3 tbsp soy sauce
Directions: remove any large stalks from the spinach, wash and transfer the leaves to a big pan with the water from washing still clinging to them. Cook, stirring till all are wilted, then rinse under cold water to stop the cooking. Squeeze to remove all the water then chop coarsely. Heat a heavy-based frying pan and dry roast the sesame seeds till just starting to brown. Crush with a mortar and pestle till finely ground, though it’s all right to have a couple of bigger bits. Don’t be tempted to grind in a processor because the seeds might turn into pastelike. Turn the sesame into a serving bowl, add the mirin, rice vinegar, and soy sauce, stirring well to make a dressing. Toss the spinach in the dressing and serve at room temperature or chilled.