July 06, 2021 at 9:04pm | Kim Sitton

I went to church with Betty and worked with her daughter's when I worked in my church office. Betty was a Japanese war bride that was brought back to the U.S. during WWII. It took her a while to learn the language and acclimate, but once she did, she taught Japanese cooking classes.

Betty kept a recipe diary of some of the recipes she taught her students. Her daughters were kind enough to share them with me after Betty passed because I they knew how much I loved Betty and loved to cook. This particular recipe is one of my favorites and a perfect dish now that spinach is in season.

Boil water in pot. Blanch spinach only until wilted. Do not overcook! Remove and put in cold water Lift from water by the roots, align leaves and shake out water by squeezing gently with your left hand. Lay the bunch on a cutting board and slice into 1 inch pieces. Using a knife as a spatula, carefully transfer each sliced mound onto a plate.

In the meantime, mix the ingredients for the serving sauce in order: sugar, shoyu, Ajinomoto, and vinegar and lime juice.

A little of this sauce flavors the succulent spinach salad. Salad may be served topped with toasted sesame seeds.


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