Spinach Gomaae

24 Oct

One of most popular Japanese dish, simple preparation is best feature.

Enjoy to squeeze the water out, making leaves tender.

Pleasure of health by eating.

Spinach Gomaae

Spinach Gomaae

Gomaae salads in North America are usually presented with spinach, but you can make a variety of things in gomaae style. (Goma = sesame, Ae = to dress.) Although the custom is generally to undress before forking, this dressing is so yummy, you’ll prefer to be dressed for this forking sesssion. Dressings vary from cook to cook, so see the suggestions below for four different takes on this ever-popular dish.

Ingredients (serves 4)

  • 2 bunches of spinach, or the guu (filling) of your choice (see “Variations” section”)
  • Goma dressing (choose variation appealing to you)
Ingredient Recipe 1 Recipe 2 Recipe 3 Recipe 4
Freshly ground sesame seeds (NOT tahini) 4 Tbsp 3 Tbsp 3 Tbsp 4 Tbsp
Sugar 2 Tbsp 3 Tbsp 1 ½ Tbsp 1 Tbsp
Soy Sauce 1 ½ tsp 2 Tbsp 1 ½ Tbsp 1 Tbsp
Sesame oil ¾  – 1 tsp 3 Tbsp

How to make Spinach Gomaae

  1. Prepare and set aside the dressing.
  2. Wash and boil the greens. Boil and salt plenty of water, drop in washed leaves and boil until just wilted.
  3. Drain wilted leaves into a colander and plunge into a large bowl of icy cold water.
  4. Once greens have cooled, drain them again and then squeeze out the water (be quite firm). The leaves will be much smaller in size – don’t be surprised.
  5. Prepare portions: Shape the squeezed greens into a thick log-shape, and cut into individual portion sizes. Put each portion into a small dish and dress just before serving. (Toss the dressing through the guu if you prefer.)

Variations

Toss any of the following (or any combination of the following) with the dressing for a simple side-dish

  • Salt-massaged vegetables: e.g. daikon radish, carrot, cucumber which has been thinly sliced, salted and “massaged”, left to leech moisture for 20+ minutes, and then squeezed out.
  • Steamed vegetables: e.g. green beans, thinly sliced potato
  • Sauteed vegetables: e.g. mushrooms, okra
  • Steamed or boiled meats: e.g. chicken, sliced pork
  • Raw fish: sashimi-grade tuna (cut into cubes) or slices of tuna carpaccio – great with avocado

Not the same as the creamy “gomaae” dressings you’ll find at most Japanese restaurants (some of which taste as though they are made from peanuts and not sesame) you can substitute the above recipe with a pre-made sesame dressing. Try sesame shabu shabu dipping sauce if you prefer to fork something creamy and rich.

Happy forking!

Advertisements

3 Responses to “Spinach Gomaae”

  1. Mark M October 26, 2010 at 12:46 pm #

    Cooking this tonight! Thanks Hana!

Trackbacks/Pingbacks

  1. Open, Sesame! Sesame Sauce Secrets « Let's Forking! - December 18, 2010

    […] it happened, but North American sushi shops abandoned the  traditional soy-sauce based dressing (easily made with soy sauce, sesame seeds, and sugar) for a richer, creamy-style sesame dressing (warning to those with allergies – I highly […]

  2. Japanese Home-Cooking Class #2 | Albatz Gallery & Blog - September 2, 2012

    […] so I really liked this salad. Hana’s recipe for gomaae (sesame seed dressing) on her blog: https://letsforking.wordpress.com/2010/10/24/spinach-gomaae/ Japanese sesame-dressed salad aka […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: