Sesame Spinach Salad

This is a very common, nutritious and delicious salad served in Japan.  We had it often at our weekly family home evenings held at the church.  I was always excited to see it on the menu.  It didn't always have the beet greens- only when fresh from the garden. 

2 boxes frozen spinach or 1 1/2 lbs. fresh baby spinach, blanched and drained
Beet greens (optional- they add a pretty red color, but the spinach alone is fine, too)

3 Tablespoons sesame seeds
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 teaspoon mirin (optional)
2 teaspoons sugar or maple syrup (to taste)
1 teaspoon sesame oil

  Blanche the spinach.  For some reason, the Japanese friend who taught me this recipe said she preferred to make it with frozen spinach. Her reason was lost in the translation, I guess.  Let the spinach drain while you make the sauce:   Toast the sesame seeds in a small pan until they start to pop.  (You can buy them toasted, but they are expensive)  Grind the seeds in a mortar and pestle to make a paste.  If you don't have a mortar and pestle- like I don't- put the seeds (saving out a few for garnish) in a quart-sized freezer zip lock bag.  Close the bag and roll over and over with a rolling pin.  You'll soon have a goma or sesame seed paste.    Add the soy sauce, vinegar, mirin, and sugar right in the bag to make the dressing.  Add the sesame or vegetale oil.  Squeeze the excess moisture out of the spinach and put in a bowl.  Pour the dressing over the top of the spinach.  Mix well. Garnish with reserved seeds.  Easy, nutritious and delicious!  And so Japanese!