Spinach Goma-Ae

Spinach Goma-Ae

Truth be told, most slow-food folks I know have their fast-food preferences. Mine happens to be take-out sushi from the local Japanese restaurants.

When I’ve made sushi from scratch, my untrained hands are slow and cumbersome. I only purchase top-grade seafood which is safe for eating raw, but it can sometimes be the same price as sushi-to-go.

Spinach Goma-Ae is available at most Japanese restaurants, but it’s easy to make and I appreciate having vitamin-packed spinach to round out my sushi selection. At most Japanese restaurants you’ve the option of having the spinach served with a topping of a thick, sweet sesame paste concoction, but I much prefer it plain.

A web browse supplies recipes which could include sake, rice wine vinegar, lemon juice or ground sesame seeds–maybe next time. From my experience, this dish is served slightly chilled or at room temperature.

Recipe: Spinach Goma-Ae

Ingredients

  • 8 cups fresh spinach, stems removed if large
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted white sesame seeds

Instructions

  1. Bring large pot of salted water to a boil. Stir in spinach, return to a boil then immediately drain in a colander under cold running water.
  2. With a serving spoon, press on spinach to expel all excess water then wring dry in a clean cloth or paper towels. Coarsely chop and set aside.
  3. Combine sugar, soy sauce and sesame oil. Toss spinach with dressing, and, if desired, press into a small ramekin for a rounded shape. Unmold from ramekin, if using, top with sesame seeds and serve.

Time: 15 minutes

Number of servings (yield): 2

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