‘Goma-ae’ is a Japanese dish of vegetables dressed with sweet sesame seed sauce. A variety of vegetables are suitable for the dish, but I have found Wombok is tricky. It tend to turn bland. For Wombok, an extra Salt is needed. And I believe Ginger and Sesame Oil improve the flavour. This ‘Goma-ae’ Wombok is different from the traditional ‘Goma-ae’, but it is not bland.
2 to 3 Servings
1/4 Wombok *Today it weighed 450g
1/2 teaspoon Salt *reduce the amount if Wombok is smaller
1 Spring Onion *finely chopped
White Pepper OR Ground Chilli as required *optional
1 tablespoon Toasted Sesame Seeds *lightly ground
1 teaspoon grated Ginger
1/2 tablespoon Sugar
1/2 tablespoon Sesame Oil
1 tablespoon Soy Sauce
- Clean Wombok, cut into 1cm wide pieces, and separate hard white parts and soft parts.
- Place the hard white parts into a mixing bowl, add Salt, and toss to mix well. Set aside for 15 minutes OR microwave for 1 minutes (I used 1100W microwave) to speed up.
- To make the Sesame Sauce, combine all the ingredients in a small bowl. *Note: See ‘How To Grind Sesame Seeds Using A Plastic Bag’. You can wrap Sesame Seeds with food wrap or baking paper, then press dow using a rolling pin.
- Remove any excess salty water from Wombok, add soft parts of Wombok, the Sesame Sauce, Spring Onion and some White Pepper (OR Ground Chilli), and mix to combine. Serve immediately.