Spinach Oshitashi

Makes | six bite-size salads

Ingredients

• 9 ounces fresh spinach leaves, stems removed
• 2 tbs. toasted sesame seeds
• 1 tbs. Bragg’s Liquid Aminos, or soy sauce
• 1 tbs. mirin (rice wine)

Directions

1. Prepare an ice bath to chill the spinach by filling a large bowl with water and about 2 cups of ice cubes.
2. In a steamer basket, steam the spinach lightly, for 1 to 1½ minutes, then quickly plunge spinach into the ice bath to stop the cooking process.
3. Drain the chilled spinach and gently press out the excess water from the leaves.
4. Place spinach in a bowl and toss with 1 tablespoon of the sesame seeds, the liquid amino acids and mirin.
5. Garnish tossed salad with remaining sesame seeds and serve.

(For a special presentation, roll seasoned spinach in a bamboo sushi mat to form a cylinder, slice into six sections, and garnish with the remaining sesame seeds.)

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson