1 bunch of fresh spinach (or other greens like kale or Swiss chard)
2 cups dashi (Japanese broth)
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon sugar
Toasted sesame seeds for garnish (optional)
Step 1
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Rinse the spinach thoroughly under cold water.
Step 2
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Bring a large pot of water to a boil. Blanch the spinach for about 1-2 minutes until just wilted. Remove and immediately plunge into ice-cold water to stop the cooking process.
Step 4
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Squeeze out excess water from the blanched spinach. Form small bundles and give them a gentle squeeze. This helps maintain the texture and prevents the dish from becoming too watery.
Step 5
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Arrange the squeezed spinach on serving plates or in a serving dish.