Prepare boiling water in a large pan.
Add a pinch of salt.
Dip spinach in the boiling water for about 20 seconds.
Usually Japanese spinach is harder and stubborn looking, and it needs to be boiled for about one minute.
But Canadian one probably only needs 20 seconds.
Cool down the spinach as quickly as you can in whatever style.
Give the spinach a gentle squeeze.
Cut the spinach in 3cm length, but the length doesn’t matter.
If you have sesame seeds, let’s use them,
If not, skip this part.
Add soy sauce,not too much.
Mix the spinach.
I use my fingers to mix spinach.
I feel soy sauce can seep into spinach in a magical way.
Mash sesame seeds on your fingers.
That can make a huge difference in taste.
In the end Japanese use dried bonito flakes.
They are available at Asian food stores.
If you don’t have any, no worries.
You could use some substitute, say, dried onion flakes on top.