Gomae (pronounced go-muh-eye) is a Japanese vegetable dish, often served as an appetizer salad. You’ll find it on the menu at sushi restaurants. It’s very easy to make and possibly the yummiest way to get a dose of the iron, B vitamins, folic acid and minerals that are naturally found in spinach. Garnished with sesame sauce, simple spinach becomes a delicacy. It’s very easy to eat what will seem like a medicinal dose of this stuff. The sauce can be made up to a day ahead and any leftovers make a delicious salad dressing. Enjoy!
Gomae Makes 8 servings, 2 pieces each
- 6 Tbsp sesame seeds
- 3 Tbsp soy sauce (use GF version if preferred)
- 2 Tbsp granulated sugar
- 1 Tbsp peanut butter or tahini
- 1 tsp mirin
- 1, 454 g bag of fresh spinach, well washed
- Toast sesame seeds. (Do not skip this step as it is vital for the flavour). Place sesame seeds in a frying pan over medium-high heat and cook, stirring occasionally for about 8 minutes or until golden and they begin to ‘pop’ in the pan.
- In a food processor, combine toasted sesame seeds, soy sauce, sugar, peanut butter or tahini and mirin into a smooth paste. Set aside.
- Very lightly cook spinach by microwaving in batches for 1-2 minutes. Allow to cool. Squeeze out excess moisture and then form into a log shape. Cut pieces, little piles of spinach, and place on serving platter or in small individual serving plates. (Google ‘gomae’ for a variety of presentation ideas.)
- Serve drizzled with sesame sauce. Keep refrigerated until serving as it is best nice and cold.