Ingredients
½ lb spinach, fresh
water, for blanching
1 tsp salt
3 tbsp white sesame seeds, roasted and divided
1½ tbsp soy sauce
1 tbsp brown sugar
1 tsp sake
1 tsp mirin
Preparation
Add 2 tablespoons of the sesame seeds into the mortar-and-pestle.
Pound and grind the seeds until finely powdered then transfer to a small bowl.
Add the rest of the dressing ingredients and mix until a dressing is formed. Cover and set aside in a chilled area until ready for use.
Bring water and salt in a soup pot into a rolling bowl and prepare a bowl with very cold iced water.
Blanch the spinach for roughly 15 seconds until brightly colored then immediately drain and plunge into the iced water to stop the cooking process.
Drain all the liquid and start squeezing the spinach to remove all excess moisture.
Transfer to your working area and slice the spinach into 1½-inch lengths.
Combine both the dressing and the cooked spinach until evenly incorporated.
Garnish with remaining sesame seeds and serve!
