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.