By Danny Chu
Instead of the more typically used sesame seeds, this recipe uses aromatic roasted peanuts. Other nuts such as walnuts and almonds, or a combination of different nuts, can also be used to make the dressing.
Using a surikogi (pestle), finely grind the peanuts in the suribachi (mortar). Add soy sauce, sake and sugar and mix well.
Rinse spinach and trim off the roots. Boil a pot of water and add salt and sugar. Blanch spinach for about 1 minute, then remove and rinse in cold water. Drain and squeeze gently to remove water. Cut lengthwise into equal portions.