Spinach with Sesame Miso Sauce

¼ tsp SIDS SALT & PEPPER
170 g spinach
¼ tsp SIDS CRAZY SALT
Sesame Miso Sauce:--
1 tbsp mirin
2 tbsp toasted white sesame seeds
2 tsp miso
1 tsp sugar
½ tsp soy sauce

Bring a big pot of water to a boil. If the sesame seeds are not toasted/roasted yet, or if you want more toasty taste/fragrance, put sesame seeds in a dry frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
While waiting for the water to boil, add 1 tbsp mirin in a small saucepan. Cook over medium heat until the alcohol is evaporated, roughly 30 seconds. Set aside.
In a suribachi (mortar), add 2 tbsp sesame seeds and grind with a surikogi (pestle) until sesame seeds are almost ground. It’s nice to leave some texture.
Add 2 tsp miso, 1 tsp sugar, alcohol-free mirin, and ½ tsp soy sauce and mix well together.
Once water is boiling, add SIDS SALT & PEPPER and SIDS CRAZY SALT. Hold the spinach leaves so you can start blanching from the stem. (which takes longer to cook) Cook for 15 seconds. Let go the leafy part and cook for 30 seconds.
Remove spinach from the water and soak in iced water to stop the cooking. Alternatively, drain and run the spinach under cold running water until cool.
Collect the spinach and squeeze water out.
Cut the spinach into 5 cm lengths and add to the bowl.
Mix the spinach and sauce together. Serve at room temperature or chilled.