Sake will not register on nutrition analysis. This cold spinach bathed in a nutty sesame dressing is my all-time favorite Japanese appetizer. Recipes for it vary; some call for rice wine vinegar, others for dashi, a soup stock. Most versions are much sweeter than this one. From the NYT Recipes for Health.

Recipe Ingredients for Japanese Spinach With Sesame Dressing

12	oz. baby spinach
3	tbsp sesame seeds, toasted
2	tsp sugar
1	tbsp soy sauce (plus 1 tsp to taste)
1	tbsp sake wine
1	tbsp water (more to taste)
1/2	tsp dark sesame oil

Recipe Directions for Japanese Spinach With Sesame Dressing

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.
   
   
2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.
   
   
3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.
   
   

Categories

Vegetables, Salads, Asian, Japanese

Health Information

Nutrition Grade 96% confidence

Good points No cholesterol Very high in calcium High in dietary fiber Very high in iron Very high in manganese Very high in magnesium High in phosphorus High in potassium High in riboflavin Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium