Japanese Style Spinach Gomae Food

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 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.

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 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.