Boil the water for parboiling the spinach, and cut the tomatoes into bite sizes.
Briefly parboil the spinach, then drain.
Thoroughly drain the water from the spinach, then chop it up. Combine the ingredients, then mix it together with the spinach and tomatoes.
Sprinkle white sesame seeds to taste, then it's ready to serve!
I made this with shrimp, glass noodles and komatsuna, and it turned out great. Steam cook the shrimp in sake first.
Story Behind this Recipe
I love appetizers that use vinegar, and the namul I usually make isn't spicy, but this time, when I made it spicy, it turned out delicious.
For those who tend to catch colds easily, I recommend adding grated ginger to warm you up. Adjust the amount of ra-yu to taste. For dieters, try substituting shichimi spice for the high calorie ra-yu. Great for obento boxes, too.