Goma-ae Sesame Spinach
Blanched spinach squeezed dry and dressed with toasted sesame seeds ground to a coarse paste with soy sauce, sugar and mirin. Nutty and lightly sweet, served at room temperature in small portions.
- 1
Bring a large pot of water to a boil and add the salt. Set a bowl of cold water beside the stove.
- 2
Blanch the spinach for 45 seconds, pushing it under with tongs, until the leaves are limp but still bright green. Lift it straight into the cold water.
- 3
Gather the cooled spinach into a bundle and squeeze hard with both hands until no more water runs out. Cut the bundle crosswise into 1 1/2-inch lengths and loosen it.
- 4
Grind the sesame seeds in a mortar until about half of them are broken open and the mixture smells strongly nutty. Stir in the sugar, soy sauce, and mirin.
- 5
Toss the spinach with the dressing until evenly coated. Serve at room temperature.
Ingredients
- 1 teaspoon salt
- 1 pound spinach, stems trimmed
- 3 tablespoons toasted white sesame seeds
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon mirin
Instructions
- 1
Bring a large pot of water to a boil and add the salt. Set a bowl of cold water beside the stove.
- 2
Blanch the spinach for 45 seconds, pushing it under with tongs, until the leaves are limp but still bright green. Lift it straight into the cold water.
- 3
Gather the cooled spinach into a bundle and squeeze hard with both hands until no more water runs out. Cut the bundle crosswise into 1 1/2-inch lengths and loosen it.
- 4
Grind the sesame seeds in a mortar until about half of them are broken open and the mixture smells strongly nutty. Stir in the sugar, soy sauce, and mirin.
- 5
Toss the spinach with the dressing until evenly coated. Serve at room temperature.