Just One Cookbook Spinach Gomaae Tutorial
Official creator's blanched spinach with toasted sesame, soy sauce and sugar. Different spinach/seasoning amounts and blanching time; use FOOD's 320 g spinach and measured steps. Check sesame, soy and wheat allergies.
Official cooking video · Just One Cookbook · YOUTUBEJapanese Spinach Gomaae with Toasted Sesame
Four servings of lightly blanched spinach dressed in a fragrant toasted sesame and soy sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash 320 g spinach thoroughly to remove grit between stems. Toast 30 g sesame over low heat for about 2 minutes until fragrant without burning.
Toast the 30 g white sesame seeds in a dry small pan over low heat, stirring; discard any that scorch black. Soil often hides near spinach roots, so rinse between stems and leaves thoroughly. - 02
Bring a pot of water to a boil with 3 g salt. Blanch stems 30 seconds, submerge leaves and cook another 30–60 seconds; cool under cold water and squeeze well.
Lower the thick stems of the 320 g spinach into boiling water for about 30 seconds, then submerge the leaves for another 30 seconds to one minute. Cool promptly under cold water and squeeze thoroughly; do not leave it soaking unnecessarily. - 03
Crush the toasted sesame seeds lightly. Mix with 20 ml soy sauce, 12 g sugar and 15 ml water until sugar dissolves.
- 04
Cut spinach into 4 cm pieces and toss with sesame dressing. If watery, squeeze again so sauce coats the leaves; divide into four servings.
If the spinach is wet, the sesame dressing becomes watery. After cutting into 4 cm pieces, squeeze gently again before tossing. Do not serve to anyone with sesame or soy allergy, and check the soy sauce for wheat.
Before you cook
Contains sesame and soy; regular soy sauce can also contain wheat. Wash grit from spinach stems, blanch stems first and squeeze dry. Place in a clean container and refrigerate leftovers within two hours at 4°C/40°F or colder; eat within 2–3 days.
Allergens: sesame, soy, wheat if regular soy sauce
Image & source credits
These illustrations stand in for food photos.
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