Japanese Spinach Salad


1 pound fresh spinach leaves, rinsed

3 tbsp. sesame seeds

2 tbsp. superfine sugar

2 1/2 tbsp. soy sauce


Fill a large pot with water and bring to a boil. Add spinach and let cook until just wilted, about 30 seconds. Turn spinach out into a colander and rinse with cold water. Once cool, squeeze as much liquid as possible from the spinach.

Chop spinach and place in a small bowl. Set aside. Heat a small skillet over medium heat and add sesame seeds. Stir sesame seeds until toasted. Place the seeds in a small bowl or in a mortar. Crush the seeds and finely ground them. Stir in the sugar and continue to crush the mixture. Add the soy sauce and stir to combine. Combine the sesame-soy mixture with the spinach and mix well. The spinach salad can be prepared one day in advance. Cover salad and refrigerate overnight. Makes four small servings.

Sign up for Your Morning Light