Steps
- Simmer 1 tablespoon of mirin in a small pan for 30 seconds. Remove from the heat.
- Coarsely grind 2 tablespoons of toasted white sesame seeds. Mix with the mirin, 2 teaspoons of plain miso paste, 1 teaspoon of sugar, and ½ teaspoon of soy sauce.
- Bring a pot of water to a boil with ¼ teaspoon of kosher salt. Hold the stems of 170g of spinach in the water for 15 seconds, then submerge the leaves for 30 seconds.
- Rinse under cold water. Squeeze dry, cut into 2in / 5cm lengths, and toss with the dressing.