Anyone who doesn’t like spinach will soon change their mind after trying this. This recipe also works well with chard but it will need a little more cooking. 

For grinding the sesame seeds, a Japanese suribachi with its ridged mortar is perfect but a smooth one will work just fine. 

You can buy ready made dashi from some supermarkets or instant powdered dashi online but I always make my own. In fact when I start cooking a Japanese meal it’s the first thing I do as I will most probably be making miso soup. Any left over dashi will keep in the fridge for 2 or 3 days.

Spring | Serves 4