Categories: side dishes

Ingredients

• Coarse salt
• 2 pounds spinach, stems trimmed, washed
• 1 1/2 tablespoons toasted sesame oil
• 1 1/2 tablespoons naturally brewed soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons mirin (rice wine)
• 3 tablespoons sesame seeds, toasted

Directions

1. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt.

2. Add spinach, and cook just until wilted, about 30 seconds.

3. Drain immediately in a colander, and plunge into prepared ice bath.

4. Let spinach cool completely, about 30 seconds; drain again.

5. Using your hands, squeeze excess water out of spinach, and transfer to a work surface.

6. Coarsely chop spinach, and place in a medium bowl; set aside.

7. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin.

8. Add dressing and sesame seeds to the spinach; mix to combine.

9. Spinach may be refrigerated for up to 2 days.

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