Gomae Japanese Style Spinach Salad Recipes

JAPANESE-STYLE SPINACH (GOMAE)

Japanese-Style Spinach (Gomae) image

Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker.

Provided by EatingWell Test Kitchen

Categories Healthy Spinach Side Dish Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 ½ tablespoons tahini
1 ½ tablespoons rice vinegar
1 ½ tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons mirin
1 pound spinach, trimmed if necessary
1 teaspoon sesame oil
Toasted sesame seeds for garnish

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.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 5.8 g, Fat 4.8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 265.3 mg, Sugar 1.1 g

GOMAE - JAPANESE STYLE SPINACH SALAD

Gomae - Japanese Style Spinach Salad image

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye

Provided by Chef floWer

Categories Spinach

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons sesame seeds, toasted
2 tablespoons water
1 1/2 tablespoons soy sauce
1/2 teaspoon sugar
1 pinch salt
pot water, boiling
1 (120 g) packet spinach, washed

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

Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

Ingredients

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

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.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

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