Ingredients

• 1 pinch MSG
• 1 ½ pounds fresh spinach
• 3 tablespoons niban dashi
• 1 teaspoon soy sauce

Directions

• Directions
• Bring 5/8-pint water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt.
• Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leaves into 1-inch pieces and squeeze them dry again. Set aside.
• Heat a heavy fry pan until water skitters across surface. Add seeds and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve.
• To serve: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds.