Name: Spinach with Sesame Shoyu Dressing
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 first-course servings
Ingredients: 2 lb baby spinach; 2 tablespoons sesame seeds, lightly toasted and cooled; 1/4 cup peanut oil; 1 1/2 tablespoons rice vinegar (not seasoned); 2 tablespoons mirin (Japanese sweet rice wine); 2 teaspoons shoyu (Japanese all-purpose soy sauce); 1/2 teaspoon Asian sesame oil; 1/8 teaspoon salt

With their light, tangy sesame dressing, these delicious little spinach cakes needn't only accompany a Japanese meal. They also make a delightful prelude to a hearty entrée like steak or chops.

Cooks' notes:

· Spinach can be cooked 1 day ahead, then cooled, drained, and kept in a bowl, covered and chilled. Bring to room temperature before proceeding, about 1 hour. · Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, and whisk to combine before using.

Recipe notes

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