Wash the spinach thoroughly to remove dirt.

Boil water in a pot, add 1/3 of the spinach starting from the roots, blanch for 30 seconds, then transfer to cold water and squeeze out excess moisture. Repeat for the remaining spinach. Cut into 4cm pieces.

In a microwave-safe container, combine canned scallop flakes, sake, soy sauce, and water. Microwave uncovered at 600W for 1 minute, then let cool.