Smashing and then salting radishes allows them to sweat out excess fluid, which intensifies their natural flavor.

1 bunch red radishes
1 t salt
12 c spinach
2 t soy sauce
1/2 – 1 t sugar
1 T dark sesame oil
2 t rice or white wine vinegar
pepper, to taste

1. Bring a kettle of water to the boil.

2. Clean and trim the radishes. Flatten with the back of  a cleaver or with the heel of the palm of your hand, or other not-to-heavy object. Put in a bowl, add salt, and mix to combine. Let the radishes sweat for a few minutes while you prepare the rest of the dish.

3. Clean the spinach and remove any discolored leaves and thick stems. Put into a large pot. Pour the boiling water over the spinach. Strain immediately into a colander and rinse with cold water. Drain, them press out as much liquid as you can. Chop spinach.

4. Put spinach on a serving plate or shallow bowl. Sprinkle the soy sauce, sugar, oil, vinegar, and pepper over the spinach and mix well. Taste for seasonings and add more of what you think is needed, if desired. Cut radishes in half or quarters and place on top of spinach. Serve.