Spinach gomae

Method

1. Bring a pot of water to a boil. Blanch the spinach for 30 to 45 seconds, just until wilted.
2. Transfer to cold water, then drain and squeeze out excess water.
3. Cut the spinach into bite-size lengths.
4. Crush or grind the sesame seeds until coarse and fragrant.
5. Mix the sesame with soy sauce, sugar or maple syrup, and optional mirin.
6. Toss the spinach with the sesame dressing and serve cool or at room temperature.

Notes

• Use tamari for gluten-free.
• For keto, use a keto-friendly sweetener or reduce the sweetener to a pinch.
• The key is squeezing the spinach well so the dressing stays nutty instead of watery.