Boil the spinach, and soak in water to remove bitterness. Then squeeze the extra water out, and cut into 3 cm lengths.
After cutting, bring the bunch together and squeeze out the water again.
Crumble the spinach in a bowl, and add Korean nori seaweed by tearing into small pieces. Add soy sauce, mix in, and it's done.
The dark green adds a nice colour to bentos.
Story Behind this Recipe
Spinach comes in handy when you want colour in bentos. I wanted to create a spinach recipe which wouldn't get soggy but is tasty, so I came up with this recipe which is derived from my usual nori seaweed seasoning recipe.
I used normal 1/8 size Korean nori seaweed. Squeeze the water out really well so that it won't get soggy. Adding ground sesame seeds will be good too.