Serves: 6

INGREDIENTS:

• • 11/2 lbs spinach (stemmed and rinsed well)
• • 1/4 cup sake (or dry white wine)
• • 2 tbsp soy sauce
• • 2 tsp sugar
• • 2 tsp Anandham Sesame oil
• • 2 tbsp toasted Anandham black sesame seeds

Instructions:

In a 5- to 6-quart (disk-bottomed) pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted for 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.

In a large bowl, mix sake, soy sauce, sugar, and Anandham Sesame oil.

Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.

Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon Anandham Sesame seeds.