Spinach With Sesame Seed Dressing #2 (Horenso No Goma Ae)

The first version of this salad that I ever made, from "The Japanese Cooking Class Cookbook". I think it's still my favorite version. If you don't have 2 tbsp. of dashi on hand (and who does?), or want a vegan version, use vegetable stock or water instead. NOTE: Sesame seeds love to pop right out of the skillet; I'd recommend using one with high sides or even a medium saucepan for toasting them.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 2 1⁄2 tablespoons  white sesame seeds
• 1⁄2 teaspoon white sugar
• 1 1⁄2 tablespoons soy sauce
• 2  tablespoons  dashi
• 1  quart water
• 1⁄4 teaspoon salt
• 12  ounces spinach

Directions

1. Heat sesame seeds in a small skillet over medium-high heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs, about 2 minutes.
2. Reserve 1 teaspoons (5 ml.) of the toasted sesame seeds. Grind remaining seeds in a mortar and pestle or grinder until smooth. Combine ground seeds, sugar, soy sauce, and dashi in a small bowl to make dressing. Set aside.
3. Heat 1 quart (1 liter) water and the salt to boiling in a 2-quart saucepan; add spinach. Reduce heat to medium; simmer until spinach is tender, 2 to 3 minutes. Drain spinach. Rinse undeer cold running water; drain. Squeeze spinach to remove excess moisture. Cut into 1-inch pieces.
4. Combine spinach and dressing in a medium bowl and toss lightly until thoroughly mixed. Divide evenly into 4 small bowls and garnish with reserved sesame seeds.