Shrimp Tossed with Spinach and Shio-Kombu

• 1 bunch Spinach
• 1 sheet Aburaage
• 1 pinch Shio-kombu
• 1 tbsp Sakura shrimp
• 1 Kombu powder or kombu tea (if available)
• 1 White sesame seeds
• 1 tbsp Dashi soy sauce

1. Wrap spinach in plastic wrap and microwave at 600 W for 3.5-4 minutes.
2. Parboil the aburaage, let cool, and pat dry with a paper towel.
3. Run spinach under water a little bit, squeeze out the water, and cut into 3 to 4 cm pieces.
4. Cut aburaage into half lengthwise first, then into 5 mm wide matchsticks.
5. Put Step 3 and in a bowl and mix well.
6. I used this dashi soy sauce in the picture above.
7. Dish up on plate and it's done.

spinach, aburaage, shrimp, white sesame seeds, soy sauce

Taken from cookpad.com/us/recipes/170497-shrimp-tossed-with-spinach-and-shio-kombu (may not work)