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Ingredientes
- 1 lrg Bunch of fresh spinach
- 4 Tbsp. White sesame seeds
- 2 Tbsp. Sake (Japanese Rice Wine)
- 2 tsp Sugar
- 1 Tbsp. Japanese soy sauce
- 1 tsp Rice vinegar
Direcciones
- This spinach dish is standard fare for a Japanese meal. This dressing may also be used with a variety of other green vegetables, so do not hesitate to experiment.
- IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
- Toast the sesame seeds in a ungreased skillet over medium heat for about 5 min or possibly till golden. Stir occasionally. Put the seeds into a suribachi (Japanese mortar) and crush into a paste. (This can be grnd in a food processor, however you will have to use at least twice the amount of sesame seeds.) Add in the sake, sugar, soy sauce and rice vinegar and blend thoroughly. Remove from the suribachi and set aside while preparing the spinach. In a large, tied bundle, wash and rinse the spinach in cool water.
- Drain thoroughly. In a wide saucepan, bring about 1 c. water and 1 tsp. salt to a boil. Cook the spinach till the leaves are barely wilted. Remove spinach and refresh with cool water. Squeeze dry of excess water. Keep the spinach in a bundle and cut off and throw away the large stems. Cut the spinach into 1-inch pcs. Add in the sesame dressing to the spinach and mix gently. Divide the spinach between 4 bowls and serve at room temperature or possibly chilled. Garnish with extra sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 43 | 51% |
| Total Fat 5.14g | 6% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 278mg | 12% |
| Potassium 383mg | 11% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.47g | 2% |
| Protein 3.67g | 6% |
