Recipe Tip: Spinach with Goma (Sesame) Dressing

Instructions

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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