Gomae Spinach

1. Bring a large pot of salted water to a boil. Blanch the spinach for 30-60 seconds until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Squeeze out excess water thoroughly and chop roughly. 2. In a small pan, lightly toast the sesame seeds over medium-low heat until fragrant. Be careful not to burn them. 3. In a mortar and pestle or food processor, grind the toasted sesame seeds into a fine paste. It's okay if there are still some whole seeds. 4. Add soy sauce, mirin, and sugar to the sesame paste. Mix well until a smooth sauce forms. Add a little water if the sauce is too thick. 5. Combine the spinach with the sesame dressing, ensuring it's evenly coated. 6. Serve immediately or chill for later. Optionally garnish with a few extra toasted sesame seeds.