Gomae Spinach

Instructions

1. Prepare the spinach
   Wash the spinach thoroughly to remove any dirt or sand. Trim any tough stems if necessary, but keep the tender stems intact.
2. Blanch the spinach
   Bring a large pot of water to a boil and add 1/4 teaspoon salt. Add the spinach and blanch for 30-45 seconds until just wilted but still bright green. Immediately transfer to an ice water bath to stop the cooking process.
3. Drain and squeeze
   Drain the spinach thoroughly and squeeze out excess water using your hands. Form into a tight ball and then cut into 1-2 inch segments. Set aside.
4. Toast the sesame seeds
   In a dry skillet over medium heat, toast the sesame seeds, stirring constantly, until golden brown and fragrant, about 3-4 minutes. Transfer to a suribachi (Japanese mortar) or food processor.
5. Make the dressing
   Grind the toasted sesame seeds until most are crushed but some remain whole. Add soy sauce, sugar, mirin, sesame oil, and grated ginger (if using). Mix thoroughly until well combined and the sugar is dissolved.
6. Combine and serve
   In a mixing bowl, combine the drained spinach with the sesame dressing. Toss thoroughly to ensure the spinach is evenly coated. Serve chilled or at room temperature, divided into individual portions.