Spinach with sesame dressing (Hōrensō no goma-ae)

1. Wash the spinach thoroughly and trim the roots, but keep the bunches together at the base.

2. Bring a pot of salted water to the boil, dip the spinach in stems first and blanch for 30-40 seconds in total.

3. Plunge immediately into iced water, then gather into a bundle, squeeze out the water firmly by hand and cut into 4 cm lengths.

4. Toast the sesame seeds in a dry pan until fragrant and grind coarsely in a mortar (keep a few whole for garnish).

5. Mix the ground sesame with the soy sauce and sugar and toss the spinach in it just before serving.

6. Arrange in small mounds, sprinkle with the remaining sesame and serve at room temperature.

Tip: Goma-ae is a constant side in Japanese bento boxes and family dinners. Only toss the spinach in the dressing just before serving, otherwise it releases water and thins it out.