This is a super handy and easy-prep recipe for times when you need that one more dish. Try with komatsuna greens or yukina greens.
Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.
If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy.
Enjoy Japanese food around the world.