Emi'S Sesame Dressed Spinach

• 1 bunch spinach
• 3 tablespoons white sesame seeds
• 2-3 teaspoons soy sauce
• 1-2 teaspoons dashi stock*
• 1/3 teaspoon raw sugar
• 1 teaspoon yuzu zest

1. Bring a pot of water to a gentle boil.
2. Holding spinach by the leaves, carefully submerge the stems in simmering water and hold them there for 30 seconds. Then let go of the leaves and submerge them.
3. After 10 seconds, pluck out the leaves with tongs and transfer them to the ice bath to stop any further cooking.
4. After a minute, drain the spinach and squeeze out excess water.
5. Chop spinach into one-inch long sections and set aside.
6. Grind seeds to a powder.
7. Mix together the soy sauce, dashi stock, raw sugar, and sesame powder to make a paste.
8. Dress the spinach, sprinkle with yuzu zest, and serve.
9. *dashi stock recipe: Combine 1 liter (4 cups) of cold water with 10-15 grams of kombu (dried kelp). Let steep for 15 minutes. Then bring water to a boil and add 20-30 grams of katsuobashi (dried bonito flakes). Let boil together for just one minute. Remove from heat, and strain quickly with a colander lined with a coffee filter or paper towel. Store leftover stock tightly covered in the fridge for 3-4 days.

spinach, white sesame seeds, soy sauce, dashi stock, sugar, yuzu zest

Taken from food52.com/recipes/25303-emi-s-sesame-dressed-spinach (may not work)