1 bunch spinach (8 oz, 227 g) (fresh not frozen)
- Pinch kosher/sea salt
- ½ cup water
- 1 kombu (dried kelp) (about 2″x 2″ )
- small hand full of katsuobushi (fish flakes) (IF you want it to be vegetarian sub fish flakes for 2 dried shiitake mushrooms)
- 1 Tbsp mirin
- 1/2 teaspoon rice vinegar
- 1 Tbsp usukuchi (light-colored) soy sauce
- toasted white sesame seeds
In a small sauce ban add the water, kombu and fish flakes and bring to a boil and then simmer for 5 mins and remove from heat, strain and cool keeping only the liquid.
Next boil your spinach until al dente, plunge into ice water to stop the cooking process, drain and let dry on a paper towel to absorb the excess moisture.
Take your reserved dashi from step 1 and add to it the seasonings.
Take your drained spinach and lightly compress together and place on your serving plate or bowl and spoon the liquid seasoning all over the top over, add freshly group sesame seeds and serve. (See note below)
Typically this dish is served chilled, but if you’re in a hurry or using in a bento box for example it can be served at room temp and is just as yummytemp or