Spinach Goma-ae with Sesame Dressing
Ingredients
- 500 gSpinach (fresh, stemmed)
- 4 tbspSesame seed (white or golden)
- 2 tbspsoy sauce
- 1 tbspWhite sugar
- 1 tbspmirin
- 1 pinchGray sea salt (for blanching water)
Method
Deep green spinach leaves, lightly blanched and coated in a thick, creamy sesame dressing. The powerful aroma of toasted sesame balances with the sweetness of mirin and the umami of soy sauce.
- 1
Plunge the spinach into a large pot of boiling salted water for 30 to 45 seconds. As soon as the leaves wilt and turn bright green, remove them and immediately plunge into an ice water bath to stop the cooking and set the chlorophyll.
- 2
Gather the spinach and squeeze firmly between your hands to extract as much water as possible. You should have a compact, dry mass. Then cut the spinach into regular 4 to 5 centimeter sections.
- 3
Toast the sesame seeds in a dry pan until they turn golden and start to pop. Grind them in a mortar until they release their oil and form a grainy paste. Add the white sugar, soy sauce, and mirin. Mix until the sauce is smooth and coats the pestle.
- 4
In a bowl, gently toss the spinach with the sesame paste. Every leaf should be well coated with the sauce. Serve immediately in small mounds.
Frequently asked questions
How do you get this dish right?
- Squeeze the spinach like a sponge: if water remains, the sauce will be diluted and won't stick to the leaves.
- Grind the sesame at the last minute to preserve its full aromatic power.
- Don't overcook the spinach; they should maintain a slight bite.
How long does this dish keep?
Eat immediately. The seasoned spinach becomes watery and does not store well once dressed.
