• 3 lbs fresh spinach, stems removed
• 2 T soy sauce
• 4 t mirin
• 1 t vegetable oil
• 1 t toasted sesame oil
• 2 t sugar
• 2 T sesame seeds, toasted

To toast the sesame seeds, preheat an oven (or toaster oven, if you have one) to 350?F. Put the sesame seeds on a small baking sheet and toast, shaking the pan or stirring the seeds occasionally to ensure that they toast evenly and don?t burn. When the seeds are golden brown, remove them from the oven and transfer them immediately to a plate. Set aside.

Add the spinach to a saucepan of boiling salted water and boil uncovered for two minutes, or until just tender. Dump the spinach into a colander, rinse with cold water, and drain well. Gently squeeze dry by the handful. Gently separate the resulting "balls" of spinach and put on a serving plate in a single layer. If you have small ramekins or timbale molds, use these to shape the spinach into neat little piles.

In a small bowl, whisk the soy sauce, mirin, vegetable oil, sesame oil, and sugar. Pour over the spinach timbales. Just before serving, sprinkle with the toasted sesame seeds. Serve at room temperature.

Preparation time: 30 minutes

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