Ingredients
  • 1 pound baby spinach
  • 4 teaspoons sesame seeds, divided use
  • 2 tablespoons peanut oil
  • 2-1/4 teaspoons rice vinegar (not seasoned)
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 teaspoon soy sauce (shoyu, if you can find it)
  • ΒΌ teaspoon sesame oil
  • Pinch of salt
Instructions
  1. Rinse spinach and drain lightly. With water still clinging to leaves, cook in 2 batches in a large pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer cooked spinach to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 2 batches wrap spinach in several layers of paper towels and squeeze to remove more moisture. Coarsely chop spinach. Divide spinach among 4 small custard cups or timbales.
  2. Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, soy sauce, sesame oil, and salt and blend until combined well.
  3. To serve, unmound spinach onto plate. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally. Sprinkle mounds with remaining 2 teaspoons sesame seeds. Serve at room temperature.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/01/23/spinach-with-sesame-soy-dressing/