Rolled Spinach with Pickled Ginger, Sesame & Tamari

I remember eating this dish at Kuni’s Japanese restaurant in Melbourne back in 1983 – although there it was made with dried bonito flakes on top rather than the pickled ginger I use here. Many Japanese restaurants have it on the menu and I tend to eat it whenever I can. It’s easy to make and it looks good too. Buy medium-leaf spinach as large leaves can be too thick and the small stuff cooks away to nothing. The amount you need really depends on whether the dish is served as a starter or as