Boil a large saucepan of water then add the spinach and stir in, allow to wilt (roughly 30 seconds to a minute) then drain and rinse with cold water. Leave to drip for 10 minutes then use your hands to squeeze out as much water from the spinach as you can. Once done, cut lengthways 4 times then across 4 times and add to a bowl.

Continue by heating a dry saucepan, then add the sesame seeds and heat stirring continually until the seeds start to pop. Remove from the heat, reserve 1 desert spoon and put the rest of the seeds in a grinder. Grind for 30 seconds and you will have a moist mix, this is how it should be. Add this to a mixing jug along with the gluten free soy sauce, honey, sake and mirin then use a whisk to mix together until the honey is absorbed into the sauce. Pour over the spinach and mix together then top with the reserved toasted sesame seeds.