Step 1

Bring a pot of water to a boil and place spinach in stem side first. Cook the spinach for 30 seconds and then immediently strain and rinse with cold water.

Step 2

Squeeze out excess moisture and water. Gather the spinach and roughly chop the spinach 3-4 times and then place it into a bowl.

Step 3

Add the toasted sesame seeds to a suribachi (motor / grinding bowl) and grind with surikogi (pestal / wooden stick) and roughly grind the sesame seeds (does not have to all be grinded). Add the sugar, soy sauce and sake/mirin and mix together.

Step 4

Pour the dressing over the spinach and toss together. Serve and enjoy!

Step 5

Leftovers can be stored in an air tight container in the fridge for up to 3 days or frozen for up to 1 month.