Spinach Salad with Enoki Mushroom

Here is a cold salad I've been into these days. I get a bunch of fresh spinach from the farmer's market and blanch it. Toss it with soy sauce flavored seaweed paste and top it with seasoned Enoki mushroom. Wonderful with a glass of chilled white wine. 

It can make a small appetizer salad.

Seasoned Enoki Mushroom:
1 package Enoki mushroom, cut in 1/3
2 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp sake
1 tsp powdered bonito broth
1/4 tsp Japanese chili pepper

In a small sauce pan, combine all the ingredients and cook until mushroom is wilted.

Enoki mushroom. Cooked down and chilled in the fridge.

Blanch spinach for 1 minutes. Shock it in icy water. Gently wring it with your hands to rid of excess water. Cut in 2 inch length. In a bowl, combine some of the spinach and seaweed paste and toss it. Adjust the amount of the paste since it's quite salty; keep adding just a little bit at a time. On the bottom of a small bowl, spread a spoon full of Enoki sauce and top it with the spinach mixture. Sprinkle Japanese chili pepper. Serve chilled. 

Soy sauce flavored seaweed

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