1 bunch spinach, trimmed and washed
Dressing:
1/2 cup dashi stock
1 1/2 tablespoons black pepper
1 1/2 tablespoons light soy sauce
Par boil spinach in lightly salted water until tender. Drain and rinse immediately in cold water. Align leaves lengthwise; squeeze out the excess water with bamboo mat sushi roller. Cut spinach into four portions and place in bowls. Pour dressing over just before serving. Garnish with dried hana-katsuo or white sesame seeds.
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