Servings: 2
One of my favourite appetizers – goma-ae! Super easy and nutrient packed. The dressing can be made while the spinach cools down!
Ingredients:
– 2 tbsp toasted sesame seeds (into a paste, a blender is good to use)
– 2 tbsp low sodium tamari or soy sauce (I’m using @sanjtamari)
– 1 tbsp mirin
– 1 tsp sugar (I subbed honey, but it imparts a different flavour)
– 1 tsp salt
Method:
Dressing
– add toasted sesame seeds into a mortar, and grind until halfway ground.
– add tamari, mirin, money and mix well.
optional:
-can add all sauce ingredients in to a blender and mix well.
Spinach:
– add water and a tsp salt to a medium pot and boil
– wash spinach well. Mature spinach can collect lots of dirt in between the leaves
– when water is boiling, arrange the spinach so all stems are bunched together, and insert only the stalks into the boiling water. Hold it hear for about 1-2 minutes (thicker the stalks, longer)
– after 1 minute, dunk the rest of the spinach leaves under water and cook for another 1-2 minutes.
– strain and immediately add to ice water bath to cool down and stop the cooking process.
– once cooled, squeeze out excess water, and cut the spinach into 1.5-2” chunks
– add to a bowl, add sesame dressing mix well and can leave in fridge. Remove about 30 minutes before serving to warm up to room temp
#easyrecipe #recipe #sesame #gomaae #spinach #appetizer #japanese
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