Horenso goma-ae

Method

1. 1 Blanch spinach in salted boiling water for exactly 40 seconds, then immerse it in ice water.
2. 2 Squeeze the cabbage into long strips, then cut into 4 cm pieces and squeeze again to drain thoroughly.
3. 3 Squeezing the cabbage twice is mandatory; if there's still water left, the sesame sauce will be too thin and won't stick to the leaves.
4. 4 Roast the sesame seeds and then grind them in a mortar until they release their oil and become sticky.
5. 5 Grinding until the sesame seeds release their oil is crucial; dry-ground sesame seeds will result in a bland, powdery sauce.
6. 6 Mix the crushed sesame seeds with soy sauce, sugar, mirin, and dashi, then toss with the vegetables when serving.