Remove the root from the spinach and cut into 1 cm lengths. Parboil in salted water and then thoroughly wring out the excess moisture. Put the spinach, bonito flakes, mayonnaise, and soy sauce into a bowl and mix well.
Toast the atsuage in the toaster until crunchy and then cut into bite-sized pieces. You could also toast them in a frying pan with no oil.
Add the toasted atsuage to the bowl from Step 1 and roughly combine. Serve on a dish and season with shichimi spice to finish.
Story Behind this Recipe
I like to eat toasted atsuage with leek, ginger, bonito flakes, and soy sauce, so I made this.