Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sake | 1 oz (30ml) | 39 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Toasted Sesame Seed | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large bunches of fresh spinach, washed thoroughly and stems removed
- toasted sesame seeds
- For the dressing:
- 1/4 cup sake
- 1/2 cup toasted sesame seeds
- 4 tsp liquid sweetener (brown rice syrup is best)
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- water to thin, if necessary
- =
Directions
First, steam the spinach until just wilted. Remove from heat and rinse under cold water to refresh. Chop into one inch thick strips and place in a bowl. For the dressing, heat the sake until just boiling (to simmer off the alcohol), and set aside. In your blender or food processor, grind the sesame seeds until they are a paste, then add the sake and all other ingredients and process until smooth. Stir this into the steamed and chopped spinach, then portion out into four small bowls, and sprinkle with extra sesame seeds. Chill until ready to serve.