4 C fresh spinach, packed
1 T water
1 T pickled ginger, julienned
1/2 t red chili powder
1/2 C daikon radish, julienned
1 T rice wine vinegar
1/4 C toasted nori, julienned
1 T toasted sesame seeds
In a skillet, heat the water. Add the spinach, stir to wilt it, then remove to a cutting board to cool. Chop it finely.
Put the spinach in a pretty serving bowl. Sprinkle the remaining ingredients in layers over the spinach, in order. Serve with Japanese food, or eat with brown rice that’s either cool or room temperature.
