SPINACH AND MUSHROOMS, JAPANESE STYLE

A subtle, delicate side dish of veggies, with the sake and mushrooms adding a light aroma that enhances the flavor of the spinach.

1 lb fresh spinach – washed, stems removed, cut into 1-inch pieces
6 Chinese dried black mushrooms, soaked in warm water for 20 minutes, stems removed, caps sliced
2 T sake
1 T sugar
1½ T soy sauce
1 egg, lightly beaten

Boil ½ C water in saucepan. Add spinach and stir until wilted. Add the mushrooms and stir for 0 seconds. Add sake, sugar and soy sauce. Toss to combine.
Add the egg in the center of the spinach. Do not stir. Cover for 30 seconds to 1 minute, or until the egg sets. Remove from the heat.
Slide onto serving dish and serve immediately.