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Ingredients • 120 g (1 package) baby spinach leaves Ingredients (Ponzu) • 25 ml (scant 2 Tbsp) soy sauce • 12.5 ml (scant 1 Tbsp) Japanese vinegar (see photo) • or white vinegar • 7.5 ml (½ Tbsp) mirin (see photo) • 12.5 ml-25 ml (1-2 Tbsp) lemon juice Ingredients (Dressing) • 2 Tbsp Ponzu (above) • 2 Tbsp mayonnaise • 1 Tbsp sesame oil • 1 tsp honey • Salt, to taste • Freshly ground black pepper, to taste Instructions (Ponzu) • Mix together the soy sauce, vinegar and mirin in a small pan and warm it up. • Just before it starts to boil, turn off the heat. • Cool it down and add the lemon juice. Instructions (Salad) • To make the Dressing, mix all Dressing ingredients together. • Toss with the spinach leaves. • Goes nicely with the Japanese Grill Fish (separate recipe). Japanese Spinach Salad Serves 4 Source: Mai Hanaki Brodersen Cook: Mai Hanaki Brodersen Side, salad, healthy, quick, inexpensive, gluten free Mirin Japanese Vinegar
