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1
Have ready a large bowl of ice and cold water.
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2
Stir together dashi, mirin, and soy sauce in a large shallow bowl.
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3
Leaving stems attached, divide spinach into 2 piles.
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4
Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems.
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5
Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water.
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6
When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture.
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7
Marinate at room temperature, turning occasionally, 3 hours.
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8
Stir together cornstarch and water in a glass measure.
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9
Add eggs, sake, and sugar and beat with a fork just until blended.
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10
If mixture is frothy, let stand until foam subsides.
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11
Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels.
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12
Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder.
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13
When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds.
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14
Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick).
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15
Cook other side 30 seconds and invert egg sheet onto a work surface.
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16
When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat.
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17
(If you're not using a sushi mat, keep egg sheet on work surface.)
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18
Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string.
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19
Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right.
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20
Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet.
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21
Trim ends of roll and cut crosswise into 8 pieces.
