Spinach Kuro Goma-ae (Sweet Black Sesame Dressing)
Today’s recipe Spinach Kuro Goma-ae is a pure vegetarian dish and very quick to make. The dressing has the full flavour of black sesame. It is a counterpart of the Chrysanthemum Leaves Goma-ae recipe that I posted a long time ago.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g / 7.1oz spinach
- A pinch of salt
- 3 tbsp roasted black sesame seeds ((note 1))
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp mirin
Instructions
- 1
Put the sesame seeds in a frying pan without oil and dry roast them over medium heat for 2-3 minutes (note 1).
- 2
Put the sesame seeds in a mortar and grind them until majority of seeds are ground.
- 3
Add the remaining Kuro Goma-ae Dressing ingredients to the sesame and mix well.
- 4
Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- 5
Submerge the bottom part of the spinach into the boiling water and keep the leaves out of the water for about 15 seconds, then push the leaves into the water. Boil for 30 seconds or so, until the stems become soft.
- 6
Drain and rinse the spinach under cold running water, ensuring that dirt near the clusters is cleaned off.
- 7
Take a few stems of spinach at a time, squeezing the water out as much as you can and place them on a cutting board horizontally. Repeat for the rest of the spinach.
- 8
Trim off the roots by cutting just above the pink part. This will remove each leaf from the cluster.
- 9
Cut the spinach into 5cm / 2" long pieces.
- 10
Take each 5cm / 2" bunch, squeeze the residual water out and transfer it to the mortar (note 2).
- 11
Mix well until all the spinach pieces are coated in the dressing. Transfer to serving bowls.