Horenso no Ohitashi - Spinach Salad

1 lb fresh spinach, washed and trimmed
1/2 cup dashi
2 tbsp. soy sauce
Pinch of salt
2-4 tbsp. katsuobushi or sesame seeds

Bring a pot of water to a boil and add a pinch of salt. Add the spinach and blanch for about 1 minute or until just tender. Drain and soak in cold water for about 5 minutes to stop the cooking process and retain the spinach's color. Drain the spinach and squeeze out the excess liquid; traditionally this is done by rolling the spinach in a bamboo mat or makisu rolling mat.  Lay the drained spinach onto the mat.
Roll up the makisu, squeezing any excess liquid from the spinach while rolling.
Once completely rolled up, give the roll a good final squeeze.

Carefully unroll the makisu and transfer the spinach to a cutting board.
Cut the rolled spinach into short lengths and place on small plates. Combine the dashi and soy sauce.
Pour this dressing over the spinach and then top with katsuobushi or sesame seeds.