Gomae (Japanese Spinach Salad with Sesame Dressing)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the dressing by grinding the main portion of toasted sesame seeds in a mortar and pestle or spice grinder until a coarse paste forms.

   Ca. 3 min.

   Kokkens note: For a deeper flavor, ensure your sesame seeds are well-toasted and fragrant before grinding.

2. 2

   In a small bowl, mix the ground sesame with the soy sauce, sugar, and mirin to create the dressing. Set aside.

   Ca. 1 min.

3. 3

   Bring a large pot of water to a boil and prepare a separate large bowl of ice water.

   Ca. 3 min.

4. 4

   Wash the spinach thoroughly, then add it to the boiling water and blanch for about 60 seconds until wilted but still vibrant green.

   Ca. 1 min.

   Kokkens note: Do not overcook the spinach or it will become mushy.

5. 5

   Using a slotted spoon or strainer, immediately transfer the spinach to the ice water bath to stop the cooking process.

   Ca. 1 min.

   Kokkens note: This 'shocking' step helps the spinach retain its bright green color.

6. 6

   Once cool, drain the spinach and squeeze out as much excess water as possible by hand.

   Ca. 2 min.

   Kokkens note: Removing water is crucial for the dressing to adhere properly and not become diluted.

7. 7

   Place the squeezed spinach on a cutting board and chop into bite-sized sections, about 3-4 cm long.

   Ca. 1 min.

8. 8

   In a mixing bowl, combine the chopped spinach and the prepared sesame dressing, tossing gently to coat everything evenly.

   Ca. 1 min.

9. 9

   Transfer to a serving dish and garnish with the remaining toasted sesame seeds, if using.