Presentation is key for this salad. You’ll need a bamboo sushi mat to roll perfect cylinders of spinach. The mat also helps to drain off excess liquid.
Makes 8 pieces
For the spinach
2 bunches spinach, well washed and trimmed
Salt
For the Sesame Dressing
1/4 cup white sesame seeds, plus toasted white sesame seeds for garnish
4 teaspoons soy sauce
1 tablespoon sugar
1 tablespoon Dashi
1 tablespoon rice wine vinegar
Sake to taste
To prepare the spinach: Prepare a large bowl of ice water; set aside. Line a rimmed baking sheet with paper towels; set aside.
In a large pot of well salted, boiling water, blanch the spinach for 30 to 60 seconds, until the leaves are bright green and beginning to wilt. Drain the spinach and immediately transfer it to the ice water. Drain the spinach again and spread it over the baking sheet with the paper towels; set aside.
To prepare the dressing: Use a spice grinder or mortar and pestle to finely grind 1/4 cup of the sesame seeds. Transfer to a medium bowl and add the soy sauce, sugar and Dashi, making a paste. Add the vinegar and sake to taste. If necessary, further thin the dressing with a few drops of water.
Use a sushi mat to roll half of the spinach into a tight cylinder, squeezing as you go to drain any excess water from the spinach. Cut the roll crosswise into 4 medallions. Repeat with the remaining spinach.
Arrange the spinach medallions on plates or a platter and drizzle with the Sesame Dressing. Garnish with sesame seeds. Serve chilled or room temperature.