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Method:
Heat the white sesame seeds in a small
frying pan over medium heat until light golden, shaking to prevent
burning. The sesame seeds will continue to brown after they are
removed from the heat, so do not overcook them. Grind 2
tablespoons of these sesame seeds using a mortar and pestle. Set
aside. Reserve the remaining tablespoon for garnishing.
Prepare the dressing by mixing the sesame paste with the sesame oil,
sugar, soy sauce, sake and ground sesame seeds. If it is too
thick, add a little water. The consistency should be that of a
smooth, thin paste. Parboil the spinach for about 30 seconds
until just cooked and quickly transfer it to a bath of cold water to
stop the cooking process. This will ensure that the spinach
remains bright green. Drain and chop the spinach into 1-inch
lengths and stir in the dressing. Arrange on a flat serving
plate and sprinkle on the reserved sesame seeds. Chill before
serving.
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