Spinach with Sesame Pine Sauce and Bonito Flakes

For the sesame sauce, puree all ingredients in a blender. Wash the spinach leaves, blanch (scald) for about 1 minute and rinse with lukewarm water. Drain in a colander. On a rice mat or kitchen foil, spread the spinach in a rectangular shape (about 10 x 7 cm in size) and roll it up to make a maki-like roll. Cut the spinach roll into four pieces. Divide the sauce among 4 plates and place the spinach roll on each. Sprinkle with bonito flakes and serve.

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