Bring 0.625 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt. Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leavesinto 3 cm pieces and squeeze them dry again. Set aside Heat a heavy fry pan until water skitters accross surface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve. TO SERVE: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds.