| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Japanese, Salads |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
t |
Salt |
| 2 1/2 |
t |
Sesame Seeds |
| 1/2 |
t |
Sugar |
| 1 |
pn |
MSG |
| 1 1/2 |
lb |
Fresh Spinach |
| 3 |
T |
Niban Dashi |
| 1 |
t |
Soy Sauce |
INSTRUCTIONS
Bring 5/8 pt water to boil and add salt. Gather the spinach into a
large bouquet, place it in the saucepan, and cover tightly. Cook for
5 minutes until the upper leaves begin to wilt. Immediately drain and
plunge into cold water. Cut away the stalks and discard. Squeeze the
leaves dry. Cut the leavesinto 1" pieces and squeeze them dry again.
Set aside Heat a heavy fry pan until water skitters accross surface.
Add seeds, and warm for 3-4 minutes, shaking constantly. Put the
dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring
to a boil over high heat. Remove from heat and serve. TO SERVE: Pour
sauce over the spinach and toss together to coat leaves. Divide into 6
bowls and sprinkle with sesame seeds. From "Recipes-The Cooking of
Japan" from Time-Life International, c1965. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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