GOMAE (JAPANESE SPINACH AND SESAME SALAD)
Love Japanese side dishes? Gomae is the best Japanese spinach salad, dressed in a nutty, savory and sweet sesame sauce. Ready in 15 minutes!
Provided by Caroline Phelps
Categories Side
Time 16m
Number Of Ingredients 6
Steps:
- Put the sesame seeds in a small pan and turn the heat to low. Keep stirring the seeds until they become golden - about 6 to 7 minutes.
- Turn the heat off and put the seeds in a sesame seed grinder or mortar and pestle. Grind the seeds into a bowl and add the soy sauce, sugar, dashi powder, and water. Stir and set aside.
- Fill a large pot with water and 1 tablespoon salt, and bring to a boil.
- Meanwhile, fill a medium to large bowl with ice and cold water. Set aside.
- Add the spinach and boil for 1 minute and drain.
- Transfer the spinach to the bowl with ice and leave for a few minutes, until the spinach is cold.
- Drain the spinach and using your hands, take a chunk of spinach and squeeze as much excess water as you can. Place the spinach on a cutting board and repeat with the remaining spinach.
- Cut the spinach into 2-inch long pieces and transfer it to a mixing bowl.
- Add the sesame sauce on top and using chopsticks, toss until the spinach is evenly coated with the sauce. Serve.
Nutrition Facts : ServingSize 4, Calories 104 calories, Sugar 5.4g, Sodium 119.7mg, Fat 5.1g, SaturatedFat 0.7g, UnsaturatedFat 2.2g, TransFat 0g, Carbohydrate 12.3g, Fiber 4.4g, Protein 5.9g, Cholesterol 0mg
OKINAWA PORK EARS SALAD IN PEANUT SAUCE
In Okinawa, pork ears are most commonly cooked or prepared with peanut sauce. There are many variations but pork ears and peanut-based sauce really goes well together. This recipe is simple and easy to prepare. I've used a creamy peanut butter to make the peanut-based sauce. This is usually served as an appetizer in some local Okinawan restaurants.
Provided by Pearl Ishizaki
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
- While waiting for the pork ears to drain, you can prepare the vegetables to be used for this recipe. Start by slicing the cucumber into shreds. Put the cucumber in a bowl then add quarter a teaspoon of salt. Set it aside and wait for it to release its liquid.
- Bring another batch of water to a boil. Once the water boils, add the bean sprouts into the boiling water then cook until it has softened, about 3 minutes. Remove from water then drain.
- In the same pot of boiling water, add the tofu then cook for about 2 minutes. Remove the tofu from water then drain. Pat dry the tofu using a paper towel to remove excess liquid. Then, cut it into about 1-centimeter cubes.
- Once the cucumber releases liquid, squeeze it out to take more liquid using your hands.
- In a bowl, combine the peanut butter, miso paste, brown sugar and salt then mix well. Slowly add the vinegar. Do not pour everything at once. Add a little at a time then mix well as you add vinegar. Mix until the consistency becomes smooth.
- In a large bowl, mix the pork ears, cucumber, bean sprouts and peanut sauce then mix well. Add the tofu then carefully mix until all ingredients are well combined then you can serve.
Nutrition Facts : Calories 278.9, Fat 16.4, SaturatedFat 3.8, Cholesterol 28, Sodium 923.3, Carbohydrate 16.1, Fiber 3.1, Sugar 9.6, Protein 20.6
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