Horenso no Gomae, or Gomae, for short, is another wonderful and simple Japanese preparation of spinach. Unlike Horenso no Ohitashi, however, Gomae is robust tasting and definitely sweet, instead of rich and smoky. I like to eat Gomae as a side dish accompanying rice and other dishes, though I have seen it on menus as appetizers or salads as well.
1 bunch of spinach, thoroughly washed
4 tbsp of sesame seeds
1 tsp sugar
1 tbsp soy sauce
1 tbsp dashi
If the sesame seeds you are using are not roasted, give them a quick roast on a fry pan to enhance the flavor. Then, using a mortar & pestle, grind the sesame seeds into a paste. Add the sugar, soy sauce and dashi to the paste and mix well.
Clean the spinach thoroughly and cut the ends off. Bring a large pot of water to boil and blanch the spinach quickly (20 seconds or less). Rinse with cold water to stop the cooking. Let the excess water drain, then squeeze out any remaining water gently.
Place the spinach in a mixing bowl, adding the sesame paste mixture thoroughly between the leaves. let it sit for 10 - 15 minutes. Use a spoon to mix the sauce and slightly bruise the spinach.
Grab a small bunch of spinach, line it up neatly on a cutting board, and chop into roughly 2" length mini-stacks. Serve the mini-stacks in a small dish.