Spinach With Sesame Seed Dressing 2 Horenso No Goma Ae 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.

SPINACH WITH SESAME SEEDS

Steps:

• Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
• When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.

SPINACH WITH SESAME SEED DRESSING #2 (HORENSO NO GOMA AE)

Steps:

• Heat sesame seeds in a small skillet over medium-high heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs, about 2 minutes.
• Reserve 1 teaspoons (5 ml.) of the toasted sesame seeds. Grind remaining seeds in a mortar and pestle or grinder until smooth. Combine ground seeds, sugar, soy sauce, and dashi in a small bowl to make dressing. Set aside.
• Heat 1 quart (1 liter) water and the salt to boiling in a 2-quart saucepan; add spinach. Reduce heat to medium; simmer until spinach is tender, 2 to 3 minutes. Drain spinach. Rinse undeer cold running water; drain. Squeeze spinach to remove excess moisture. Cut into 1-inch pieces.
• Combine spinach and dressing in a medium bowl and toss lightly until thoroughly mixed. Divide evenly into 4 small bowls and garnish with reserved sesame seeds.

SPINACH WITH SESAME SEED DRESSING #1 (HORENSO NO GOMA AE)

Steps:

• Remove the stems before washing the spinach leaves. Bring a large pot of saslted water to a rolling boil and cook the spinach until it barely wilts. Drain and refresh the spinach under cold running water. Squeeze out excess moisture before chopping the spinach coarsely.
• Dry roast the sesame seeds in a skillet over medium-high heat and transfer them to a suribachi (Japanese grinding mortar) while still warm. Crush the sesame seeds well before adding the sugar. Continue to grind the sesame and sugar untilthe misture is quite pasty, then add the soy sauce and blend well. You can also do this in a blender or food processor, but will have to double or tripe the quantities to get the volume necessary to engage the blades of your machine; store excess in a tightly sealed jar in the refrigerator.
• Toss the chopped spinach in the dressing and serve chilled or at room temperature.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.