Makes six bite-size salads
Prepare an ice bath to chill the spinach by filling a large bowl with water and about 2 cups of ice cubes.
In a steamer basket, steam the spinach lightly, for 1 to 1½ minutes, then quickly plunge spinach into the ice bath to stop the cooking process.
Drain the chilled spinach and gently press out the excess water from the leaves.
Place spinach in a bowl and toss with 1 tablespoon of the sesame seeds, the liquid amino acids and mirin.
Garnish tossed salad with remaining sesame seeds and serve.
(For a special presentation, roll seasoned spinach in a bamboo sushi mat to form a cylinder, slice into six sections, and garnish with the remaining sesame seeds.)