Blanch the spinach. Bring a pot of water to a boil and add a little salt. Put the stem ends in the boiling water and hold for 30 seconds, then push the whole bunch in and boil for another 30 seconds - a total of 1 minute.
Drain and refresh the spinach in cold water. Squeeze out the excess water well, and cut into easy to eat pieces (3-4㎝).
Put the black sesame seeds in a grinding bowl (suribachi), and grind in a circular motion for 2 to 3 minutes until the sesame forms fine slightly moist yet light powder.
Put the ○ ingredients in the bowl with sesame and mix well.
Add the spinach while separating it out, mix well and it's done.
Story Behind this Recipe
My favorite of the sides dishes my mother used to make is this spinach with black sesame sauce. I learned the recipe from her, so I'm writing it down so I don't forget it.
Grinding the sesame seeds very well in a grinding bowl just before mixing them in makes a big difference to the aroma.