This simple but tasty appetizer is served at room temperature.
- 10 oz (300 g) spinach, washed and left whole, thick stems removed
- 4 cups (1 liter) water
- 1 tablespoon salt
- 3 tablespoons sesame seeds
- 1 tablespoon sugar
- 2 tablespoons Basic Dashi Stock
Bring the water and salt to boil. Lightly blanch the spinach leaves until they are soft but not soggy. Drain in coriander and cool under running water. Drain again, pressing on the spinach with your hands or the back of a wooden spoon to remove excess water. Lay the spinach on a bamboo rolling mat and roll up tightly to squeeze out any remaining moisture and shape into a roll. Dry-roast the sesame seeds in a skillet until light golden brown, stirring constantly. Take care not to burn the seeds as this would make them taste bitter. Grind, using a mortar and pestle or a spice grinder, to a coarse, grainy paste. Add the sugar and dashi stock to smoothen the mixture into a creamy paste.