UNSEASONED RICE WINE VINEGAR RECIPES

Steps:

• Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
• Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
• Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
• (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

Steps:

• Bring a large pot of water to a boil; season generously with salt. Stir in half of frozen spinach and cook, stirring, until warmed through, about 30 seconds. Using a spider or slotted spoon, transfer spinach to a rimmed baking sheet and spread out in an even layer. Return water to a boil, then repeat process with remaining spinach. Chill spinach at least 30 minutes and up to 3 hours.
• Meanwhile, toast sesame seeds in a dry small skillet over medium-low heat, shaking skillet occasionally, until slightly darkened in color and fragrant, about 4 minutes. Transfer seeds to a plate and let cool slightly. Pour into a resealable plastic bag and seal pressing out air. Using a rolling pin or wine bottle, crush seeds until mostly mashed but with some whole seeds remaining; transfer to a large bowl. Add soy sauce, vinegar, and mirin and whisk to combine.
• Working over the sink, grab one small handful of spinach at a time and squeeze out as much water as possible with your hands, then transfer to bowl with dressing. Once all spinach has been added to bowl, toss with your hands, taking care to break up any clumps so that spinach gets well-coated.