JAPANESE SPINACH SALAD

INGREDIENTS

• 1 bunch of spinach (225-250g)
• Pinch of salt
• 3 tbsp toasted sesame seeds
• 2 tsp sugar
• 4-5 teaspoon soy sauce
• 1 tsp sake or mirin

INSTRUCTIONS

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