Goma Ae Green Beans Japanese Green Beans With Sesame Dressing Food

GOMA-AE JAPANESE GREENS

Steps:

• Get a bowl of iced water ready. Bring a pan of salted water to the boil, add the green beans and cook for 2-3 mins until bright green but still crunchy. Use a slotted spoon to remove the beans and plunge them into the ice water. Add the spinach to the boiling water and cook for 20-30 secs, then remove and add to the ice water. Once cool, drain the greens in a sieve over the bowl and set aside for 5 mins so that all the water drips out of them.
• Make the dressing by grinding the sesame seeds with a pestle and mortar or spice grinder, then mix in the other ingredients. Toss the greens in the dressing, top with the gomashio, if using, and serve.

JAPANESE-STYLE SESAME GREEN BEANS

Steps:

• Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

GOMA-AE GREEN BEANS - JAPANESE GREEN BEANS WITH SESAME DRESSING

Steps:

• For the dressing, dry roast sesame seeds in a frying pan for about a couple of minutes, gently jiggling the pan. Careful not to burn them.
• With a pestle and a mortar, partially grind the sesame seeds.
• In a large bowl, mix together ground sesame seeds, soy sauce, sugar, and a pinch of salt.
• Cut the green beans if they are too long. Cook the green beans by boiling until desired tenderness is reached. Drain and briefly run them under running water so that the beans stay green.
• While the green beans still warm, toss them in the sesame dressing.
• The dressing looks more like a paste than dressing but that's exactly how you want it to be, otherwise when mixed with the green beans, the dressing gets too runny and the green beans won't taste as nice.

GREEN BEANS WITH SESAME & GARLIC

Steps:

• Cook beans 4 minutes, transfer to ice water to stop cooking.
• Drain and dry.
• This can be done up to 8 hours in advance- store in fridge.
• Heat peanut oil in wok over high heat.
• Add garlic and stir fry until golden, about a minute.
• Transfer to paper towel to drain.
• Add green beans, salt and sesame seeds to the wok.
• Stir fry 3-4 minutes, pressing beans against side of pan so they char in places.
• Combine sesame oil and soy sauce.
• Add to pan along with the garlic from earlier.
• Heat through (less than a minute) and serve.
• These are great hot, room temperature, and even cold.

GOMA-AE

Steps:

• Clean and blanch the spinach. To do this drop into boiling water and remove immediately.
• Rinse in very cold water. Drain well. You may want to gently squeeze out excess.
• Heat a skillet very hot. Add the seeds and toat a couple minutes until brown. Then put them in a blender or spice grinder and grind.
• Add the remaining ingredients to blender and process into thin paste. Then add to spinach and stir well.
• Note If using add the bonito flakes to the top as garnish right before serving.
• 2-4 [we are big Spinach eaters -- servings depend on how you serve it.].

STRING BEANS WITH SESAME-MISO DRESSING (SAYA-INGEN GOMA AYE)

Steps:

• Steam beans 12 minutes or until crisp-tender, OR cook in boiling salted water 3 to 5 minutes until crisp-tender. Drain and plunge into iced water to cool 10 minutes. Drain again and pat dry. To cut the beans, fit a food processor with slicing blade. Trim beans to fit feed tube horizontally. With lid in place, stack beans in feed tube, then push beans through feed tube with food pusher while motor is running. OR, cut beans diagonally into 2-inch lengths with a sharp knife.
• Add miso, sugar,mirin, lemon juice, soy sauce, and optional lemon zest to ground sesame seeds. Gently toss mixture with prepared beans. Garnish with a sprinkle of roasted sesame seeds before serving.

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.