Mix all the ingredients for the miso sauce in a saucepan over low heat. Turn off heat when sugar is dissolved. Set aside.
Rinse spinach leaves well and trim off crowns.
Boil a pot of water and add salt and sugar. Add spinach and parboil for about 1 minute. Remove and rinse in cold water. Drain and gently squeeze to remove any excess water. Portion out into 4 bundles.
Place a fresh yuba sheet on chopping board and arrange a bundle of spinach across, lengthwise, at one end. Roll up the yuba sheet and firmly squeeze to shape into a solid round roll. Cut into desired number of pieces (preferably lengths of 2–3 cm). Repeat for the other 3 yuba sheets and spinach bundles.
Arrange on 4 individual serving plates. Sprinkle some black sesame seeds over and serve with miso sauce.
© 2018 All rights reserved. Published by Marshall Cavendish.