INGREDIENTS

INSTRUCTIONS

This spinach dish is standard fare for a Japanese meal. This dressing
may also be used with a variety of other green vegetables, so don't
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 minutes or until golden brown. Stir
occasionally. Put the  seeds into a suribachi (Japanese mortar) and
crush into a paste.  (This can be ground in a food processor, however
you will have to use  at least twice the amount of sesame seeds.) Add
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 cold water.
Drain thoroughly.  In a wide saucepan, bring about 1 cup water and 1
teaspoon salt to a  boil. Cook the spinach until the leaves are barely
wilted. Remove  spinach and refresh with cold water. Squeeze dry of
excess water.  Keep the spinach in a bundle and cut off and discard the
large stems.  Cut the spinach into 1-inch pieces. Add the sesame
dressing to the  spinach and mix gently. Divide the spinach between 4
bowls and serve  at room temperature or chilled. Garnish with extra
sesame seeds.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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