Steps

1. Trim the root ends of the spinach and make a single cut at the base of the roots.
   🕒 00:40
2. Rinse the spinach thoroughly under running water, from the leaves to the roots.
   🕒 01:05
3. Roughly chop the spinach leaves and stems, separating them.
   🕒 01:28
4. Bring water to a boil in a frying pan. Once boiling, add the spinach stems and boil for about 30 seconds.
   🕒 01:42
5. In the empty space of the frying pan, add the spinach leaves and blanch briefly.
   🕒 02:26
6. Drain the blanched spinach, separating the leaves and stems. Immerse in cold water and change the water 2-3 times to cool them down.
   🕒 02:45
7. Squeeze out the excess water from both the spinach leaves and stems, being careful not to crush the fibers.
   🕒 03:08
8. Cut the stems into pieces approximately half their original length, and the leaves into about 3 pieces each.
   🕒 03:37
9. In a large bowl, combine 2-3 tsp of Mirin (Sweet Rice Wine) and 2-3 tsp of Soy Sauce. Mix briefly and microwave to evaporate the alcohol.
   🕒 03:51
10. Add the microwaved seasonings to the bowl with the chopped spinach. Mix to allow the flavors to penetrate.
    🕒 04:40
11. If there are any thick root pieces, tear them by hand and mix with the seasoning.
    🕒 05:07
12. Add 2 tbsp of White Sesame Seeds (or Ground Sesame Seeds), crushing them slightly with your fingertips, and then add 3g of Bonito Flakes (Katsuobushi).
    🕒 05:21
13. Gently toss to combine, incorporating air into the mixture. This is the key! The sesame seeds and bonito flakes will absorb excess moisture, preventing the salad from becoming watery.
    🕒 06:05
14. Plate the salad loosely.
    🕒 06:14