Bring Asian Marinade ingredients (soy sauce through ginger root) to a boil in a tiny saucepan. Let cool while spinach cooks. Remove the ginger before tossing with the spinach.
In a covered saucepan, cook the still damp spinach on medium heat for about 4 minutes, until limp but still bright green (the water clinging to the leaves will provide enough moisture). While the spinach is cooking, toast the sesame seeds.
In a colander, drain the spinach, pressing it to remove excess moisture. Toss the drained spinach with the toasted sesame seeds, marinade and sesame oil if you like. Serve hot or chilled. This can be made up to 3 hours ahead if chilled.
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