I often cook ‘Goma-ae’ Spinach, a popular Japanese dish. My family members don’t complain about the same dish’s frequent appearance on the dinner table, but I feel bad about cooking the same thing again and again. I tried to season it differently. Japanese ‘Goma-ae’ sauce is seasoned with Soy Sauce and Sugar. Today I used Oyster Sauce, Garlic and Soy Sauce. This can be another staple.
1 bunch (300g) Spinach
2 Eggs *whisked
Salt & White Pepper
1-2 teaspoons Oil *I used Sesame Oil
Sesame Oyster Sauce
2 tablespoons Toasted Sesame Seeds *lightly ground
1 small clove Garlic *grated
1 tablespoon Oyster Sauce
1/2 tablespoon Soy Sauce *add extra if required
- To make sauce, grind Toasted Sesame Seeds, add other sauce ingredients, and mix well. *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.
- Lightly season whisked Eggs with Salt & White Pepper. Heat Oil in a frying pan over medium heat, and cook into small pieces.
- Cut Spinach into 5cm length, squeeze to remove excess water once again, and place in a mixing bowl, add the Sauce and some White Pepper, and mix to combine. Add Egg pieces and mix to combine.