Briefly blanch the spinach by simmering in boiling water for about 30 seconds, before plunging into a bowl of cold water. Drain well and chop into bite sized pieces. Place the abura age fried tofu in a colander or similar and pour on some hot water to remove any excess oil on the outside. Next, chop the abura age into bite sized pieces too.
In a pan, add the dashi stock, soy sauce and cooking sake and cook over a high heat. When it the mixture comes to the boil, add the abura age and cover with a drop lid, simmering for 3 minutes.
When the tofu has softened add the spinach and allow briefly to simmer before stopping the heat. Sprinkle with sesame seeds, and serve with rice and your main dish.
• Don’t have light soy sauce? Don’t worry. Light soy sauce is mostly used, but if you don’t mind your spinach looking a bit more soy sauce-y, then regular soy sauce is fine to use. Just remember that light soy sauce is a bit more salty, so you may have to use more regular soy sauce than is listed in the recipe.
• Drop lids are used in many Japanese recipes, but are not so well known in the UK. If you don’t have a special drop lid you can make your own poking holes in a circle of kitchen foil or parchment paper, or simply using a lid that’s smaller than the pan you’re using.