Gomae Japanese Style Spinach Salad Recipes

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 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.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.