Blanched Spinach with Savory Sesame Dressing

Wash the spinach thoroughly under cold running water. Trim any thick or tough stems.

Bring a large pot of water to a rolling boil. While the water heats, prepare a large bowl with ice water for the ice bath.

Carefully add the spinach to the boiling water. Blanch for 30-60 seconds, or until the spinach turns bright green and is slightly tender. Do not overcook.

Immediately transfer the blanched spinach to the ice bath using tongs or a slotted spoon. This stops the cooking process and preserves its vibrant color.

Once the spinach is completely cooled, gather it in your hands and squeeze out as much excess water as possible. This step is crucial to prevent a watery dish. You can then cut the spinach into 5cm (2-inch) pieces if desired.

In a small bowl, combine the toasted sesame seeds, soy sauce, mirin, and granulated sugar. Whisk well until the sugar is fully dissolved and the dressing is uniform.

Add the squeezed spinach to the dressing bowl. Toss gently to ensure the spinach is evenly coated with the savory sesame dressing.

Serve immediately as a refreshing side dish, or chill in the refrigerator for a short period before serving.