Spinach isn’t to everyone’s taste but this delicious dressing pleases the most fussy of palettes. Goma-ae (pronounced “go-maa-e”) is by far one of my favourite Japanese vegetarian dishes. It’s so simple to make and is best enjoyed cold like a salad.
This recipe makes 2 side dishes.

4 cups of baby spinach or 1 large bunch of English spinach
1 tablespoons mirin
1 tablespoons sesame oil
1 tablespoon of toasted sesame seeds, ground in a mortar and pestle
2 tablespoons of tamari or gluten-free soy sauce
1 teaspoon caster or brown sugar

1. Thoroughly wash spinach and if using English spinach remove leaves from stems.
2. Add to a saucepan/frypan and cook in a few tablespoons of water, until spinach has wilted.
3. Drain the spinach and and refrigerate until cool.
4. In a shallow frypan, toast sesame seeds on low heat until they are browned.
5. Ground sesame seeds in mortar and pestle until seeds have been broken up into small pieces.

6. In a small bowl make the dressing by mixing mirin, sesame oil, tamari and sugar together.
7. In a mixing bowl, add ground sesame seeds to spinach. Stir in the sauce and serve cool or at room temperature.

SOURCE: My mate Rie in Osaka taught me how to make this dish


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