Gomae Japanese Sesame Spinach Recipes

JAPANESE SPINACH SALAD WITH SESAME DRESSING

Steps:

• Bring a pot of water to a boil and place spinach in stem side first. Cook the spinach for 30 seconds and then immediently strain and rinse with cold water.
• Squeeze out excess moisture and water. Gather the spinach and roughly chop the spinach 3-4 times and then place it into a bowl.
• Add the toasted sesame seeds to a suribachi (motor / grinding bowl) and grind with surikogi (pestal / wooden stick) and roughly grind the sesame seeds (does not have to all be grinded). Add the sugar, soy sauce and sake/mirin and mix together.
• Pour the dressing over the spinach and toss together. Serve and enjoy!
• Leftovers can be stored in an air tight container in the fridge for up to 3 days or frozen for up to 1 month.

JAPANESE-STYLE SPINACH (GOMAE)

Steps:

• Put a large pot of water on to boil.
• Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl.
• Cook spinach in the boiling water until it just turns bright green, 15 to 30 seconds for baby spinach, 45 seconds to 1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.

GOMAE (JAPANESE SPINACH AND SESAME SALAD)

Steps:

• Put the sesame seeds in a small pan and turn the heat to low. Keep stirring the seeds until they become golden - about 6 to 7 minutes.
• Turn the heat off and put the seeds in a sesame seed grinder or mortar and pestle. Grind the seeds into a bowl and add the soy sauce, sugar, dashi powder, and water. Stir and set aside.
• Fill a large pot with water and 1 tablespoon salt, and bring to a boil.
• Meanwhile, fill a medium to large bowl with ice and cold water. Set aside.
• Add the spinach and boil for 1 minute and drain.
• Transfer the spinach to the bowl with ice and leave for a few minutes, until the spinach is cold.
• Drain the spinach and using your hands, take a chunk of spinach and squeeze as much excess water as you can. Place the spinach on a cutting board and repeat with the remaining spinach.
• Cut the spinach into 2-inch long pieces and transfer it to a mixing bowl.
• Add the sesame sauce on top and using chopsticks, toss until the spinach is evenly coated with the sauce. Serve.

GOMAE - JAPANESE STYLE SPINACH SALAD

Steps:

• Toast sesame seeds until slightly brown, you will smell the scent of the sesame seeds when it's ready.
• Reserve small amount of the sesame seed for the garnish.
• Place the rest on a plate and crush (you could do this in a processor as well), then place in a bowl.
• Add water, soy, sugar into the bowl with the sesame seed. (If you are using the food processor then add these ingredients into the processor). Set aside until Spinach is ready.
• To cook the spinach: Add a pinch of salt into a pot of boiling hot water. Mix then add spinach for one minute (ONLY ONE MINUTE or the recipe is ruined).
• Pour the spinach and water into a colander and run cold tap water to cool down the spinach, this will stop it from cooking more.
• Squish the spinach with your hands, until all the moister is out of the spinach (you are only left with a small hand full of spinach).
• Cut spinach into strips (You could skip this part).
• Place spinach onto serving bowls and drizzle the dressing onto the spinach, then add reserved sesame seed as garnish.
• Enjoy Chef floWers Gomae - Japanese Style Spinach Salad.
• www dot recipezaar dot com.

JAPANESE-STYLE SPINACH, WITH SESAME SEEDS

Steps:

• Toast sesame seeds by placing them in a pan in a 300-degree oven for about 10 minutes, until lightly brown. Set aside.
• Thoroughly wash spinach, dry it and remove stems. Coarsely chop.
• Heat peanut oil in a large skillet, add spinach and cook, stirring, from three to five minutes, until the moisture has evaporated from the pan and the spinach has just wilted.
• Spoon spinach into a serving dish, toss with sesame oil and soy sauce and serve sprinkled with sesame seed.