‘Goma-ae’ Sauce goes very well with many vegetables or Japanese mushrooms. Please use Fresh Spinach, not frozen cooked spinach. You must not over cook the Spinach because it should retain tender-crisp texture.
Spinach 1 bunch (250 to 300g) *OR Shungiku (Edible Chrysanthemum)
Toasted Sesame Seeds 2 tablespoons *ground
Sugar 1 tablespoon
Soy Sauce 2 tablespoons
1. Grind Toasted Sesame Seeds, add Sugar and Soy Sauce and mix well to make sauce.
2. Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
3. Cut into 5cm length and mix with Sauce.