1 1/2 lb. fresh young spinach, cleaned and trimmed
1/4 c. rice vinegar
2 tbsp. mirim (rice wine)
1 tbsp. reduced sodium soy sauce
1 tbsp. sesame seeds

Have a large bowl of ice water ready to chill the spinach. Place a steamer basket over a large pot of boiling water. Steam spinach covered, in 3 batches for 2 to 2 1/2 minutes, or just until wilted, tossing several times so that it cooks evenly.

Immediately plunge spinach into the ice water to stop the cooking process. Remove it, squeeze out the excess liquid and set aside on paper towels.

In a small bowl, mix rice vinegar, mirin and soy sauce. In a clean dry skillet, toast sesame seeds over high heat for 2 to 3 minutes until they begin to color slightly or a few pop.

Combine the spinach and dressing in a serving bowl; toss gently and garnish with the sesame seed. Serve within 2 hours. Serves 4, 57 calories per serving.

This makes a lovely side dish to fish.