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.
Place boiled spinach on 4 individual serving plates and serve with the peanut dressing.
© 2018 All rights reserved. Published by Marshall Cavendish.