Japanese Blanched Spinach

This is a simple and delicious way to eat through a lot of spinach. I learned this from my host mother in Tokyo.  The sauce is essential- you can use goma-dare as I do sub in your favorite sauce.  This is a good side dish, or even breakfast (my host family was very health centered so we ate steamed veggies + gomadare sauce for breakfast!).

Works best with fresh spinach from the farmer's market where it still has the stem ends connected in bunches (keeps the spinach together while blanching and you trim it off at the end).

Method:
Clean 1 bunch of spinach, remove all the dirt, leaving the stem/root ends intact.

Bring a large pot of water to boil. Meanwhile set up a bowl with ice water.

Dunk a couple bunches of spinach at a time into the boiling water. Blanch in boiling water for 30-60 seconds, until it softens but is still bright green.  Using tongs, move spinach to the ice water bowl. Repeat for rest of spinach.

Roll up a couple bunches of spinach at a time in a sushi mat and squeeze out the excess water.  Lay on cutting board, trim off the root end, then slice into 2-2.5" inch chunks. Arrange on a plate and drizzle with a sauce.  I love it with goma-dare (slightly sweet sesame sauce).  Sprinkle sesame seeds on top for garnish.