‘Goma-ae’ Sauce goes very well with many vegetables or Asian mushrooms. For this dish, please use Fresh Spinach, not frozen cooked spinach or shredded spinach. Thick and large leaves are most suitable, but you must not over-cook the Spinach because it should retain tender-crisp texture.
1 bunch (*250 to 300g) Spinach
2 tablespoons Toasted Sesame Seeds *ground
1 tablespoon Sugar
2 tablespoons Soy Sauce
- Grind Toasted Sesame Seeds, add Sugar and Soy Sauce and mix well to make sauce. *See ‘How To Grind Sesame Seeds Using A Plastic Bag’.
- Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Cut into 5cm length and mix with Sauce.
Thank you for this recipe!
I love the flavour of Goma-ae and Shungiku too. The other day I bought a bunch of Shungiku at the Japanese grocery store and was going through your website for a recipe. My family ( Japanese husband) was impressed as it turned out beautifully. ありがとうございますた！
I am so glad you liked it. I might add more Shungiku recipes.