JAPANESE SPINACH SALAD

(serves 4)

1 # large-leafed curly spinach such as Bloomsdale, stemmed, washed and dried
4 Tbs. salt
3 Tbs. bonito flakes
1 piece Oboru Kombu*
1 tsp. togarashi*
4 Tbs. soy sauce
1 Tbs. rice vinegar
4 Tbs. mirin
2 Tbs. sesame seeds

To make the dashi:
In a small saucepan, bring 1 Cup water, 2 Tbs. bonito flakes, and the kombu to a boil. Cover the pan, remove from the heat and allow to cool completely.
Strain.
To make the dressing:
Whisk together the dashi, soy sauce, mirin, rice vinegar, soy sauce, and togarashi. The dressing should be assertively flavored. Add more soy, togarashi and rice vinegar as needed.
Chill until ready to use
To prepare the spinach:
Bring 4 qts. of water to a boil with the salt. Place a bowl of ice water near the pot. In two batches, blanch the spinach, about 20 seconds, and immediately immerse in ice water.



When the spinach is cool, drain in a colander, and blot on paper towels. It is important that you thoroughly remove any excess water from the spinach.
To prepare the salad:
Place 4 or 5 equal-sized spinach leaves on a tatami mat. Roll into tight cylinders, and cut each cylinder horizontally into 3 equal pieces, discarding the ends.
Place 4 or 5 cylinders on the tatami, roll tightly into one large roll and slice into 2 inch cylinders.


Place four rolls in the center of each of 4 entree-sized pasta bowls and drizzle a generous amount of dressing over each one.
Toast the sesame seeds in a saute pan until golden brown. Immediately transfer to a plate (they will burn if left in the pan).
Garnish each spinach salad with the sesame seeds (they're best if they're slightly warm) and the remaining tablespoon of bonito flakes.



Notes:
All the ingredients and the sushi mat can be found in an Asian supermarket and often at your regular supermarket.

* Oboru Kombu is the dried seaweed variety used to make Dashi.
* Togarashi is a Japanese pepper seasoning that contains sesame seeds, orange peel and seaweed.

VIETNAMESE SANDWICH

Vietnamese Pork Sandwich ( serves 4)

for the pork:
1.5# boneless pork butt
6 cloves garlic, roughly chopped
3T canola oil
1T five spice powder
1 t salt

for the dipping sauce:

2 garlic cloves
2T raw sugar
6T fish sauce
juice of 1/2 a lime
2T rice vinegar
1 fresh jalapeno, sliced thin

for the sandwich:

1 large baguette ( such as La Brea or Udi's) or 4 small baguettes or french rolls
3T soft butter
Roasted Pork
1 medium carrot , peeled and shredded on a mandolincc
1 medium cucumber, preferrably English or Japanese,shredded on a mandolin
24 cilantro leaves , stems included
16 mint leaves
1c daikon sprouts
4T chopped roasted peanuts
Dipping Sauce


For the Pork:
At least six hours before serving, mix together the oil, garlic, salt, and five spice powder in a stainless bowl or baking dish and coat the pork in it. Refrigerate until 1 hour before cooking.
Preheat oven to 275f.
Wipe garlic from the pork , heat a little additional oil, in a medium saute pan, and brown the pork all over. Transfer the pork to a baking dish with a small rack set in it. Bake for about 1 hour, or to an internal temperatrue of 140f.



Allow to rest for at least 30 minutes before slicing. Slice as thinly as possible, adding a little more salt if necessary.

For the Dipping Sauce:
In a mortar and pestle, crush the garlic with the sugar. Slice the jalapeno, add it to the mortar and lightly crush it. Transfer the mixture ,along with the remaining ingredients to a small pot , and bring to a boil. Cool completely before using.

To assemble the sandwich:
Preheat broiler.
Slice the baguette or rolls in half horizontally. Warm the pork for about 4 minutes. Toast the bread until lightly golden. Mix together the salad ingredients with 1/3 the dipping sauce. Butter the interior of the bread. Arrange the sliced pork in a neatly overlapping row on the bottom piece of the bread.



Top with the salad and cover with the top layer. If using the whole baguette, cut into four equal portions using a serrated knife. Serve immediately with dipping sauce on the side.