2 1/2 tbsp. white sesame seeds
1/2 tsp. sugar
1 1/2 tbsp. soy sauce
2 tbsp. dashi (found in oriental section of store)
1 qt. water
1/4 tsp. salt
12 oz. spinach

Heat sesame seed in small skillet over medium to light heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs, about 2 minutes. Reserve and set aside 1 teaspoon whole sesame seeds. Grind remaining seeds with mortar and pestle or in grinder until smooth. Combine ground seeds, sugar, soy sauce and dashi in small bowl, mix well. Reserve dressing.

Heat 1 quart water and salt to boiling in 2 quart saucepan; add spinach. Reduce heat to medium; simmer until spinach is tender, 2 to 3 minutes. Drain spinach. Squeeze spinach to remove excess water. Cut into 1 inch pieces. Combine spinach and dressing in medium bowl; toss lightly until thoroughly mixed. Sprinkle with reserved whole sesame seeds. Makes 4 servings.