Recipe Tip: Spinach with Goma (Sesame) Dressing

Recipe Tip: Spinach with Goma (Sesame) Dressing

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Japanese cooks use sesame seeds (goma) in a number of ways. Here sesame seeds and sesame paste are used to make a dressing for spinach – a perfect foil for its salty nuttiness.



    1. Step 1

      Form the spinach bunches into 4 equal bundles and tie them together at the stem ends using kitchen string.
    2. Step 2

      Prepare a bowl with ice water. Bring a pan of water to the boil, add the spinach bunches with the stems downwards, blanch for 1 minute, remove and immediately transfer to the ice-cold water.
    3. Step 3

      Leave in the cold water for 1 minute, then remove and squeeze out the liquid thoroughly.
    4. Step 4

      Arrange in an oblong shape on a chopping board, then cut off the stem ends at the kitchen string. Discard the stem ends, cut the spinach into 5cm pieces. Set aside on serving plates.
    5. Step 5

      Toast the sesame seeds in a dry pan over medium heat, until light brown.
    6. Step 6

      Set aside 1 tablespoon for the garnish and grind the remainder to a coarse paste in a mortar and pestle or food processor. Transfer to a mixing bowl.
    7. Step 7

      Add the nerigoma or tahini, sugar, rice vinegar, the soy sauce and a little water or kombu dashi and mix well.
    8. Step 8

      Season with a little soy sauce if necessary. The mixture should have a sweet-spicy note and a thick consistency. Drizzle over the spinach, garnish with toasted sesame seeds and katsuoboshi and serve.
    9. Step 9

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    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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