Variations on Japanese spinach (1) Goma-ae with miso

(1) Goma-ae with miso

2 tblsp miso
2 tblsp sugar
1 tblsp sake or mirin
2 tblsp sesame seeds, toasted somewhere between light and dark according to taste, but DON’T BURN!!! Then grind or crush with whatever your preferred instrument is: I am using an electric coffee grinder, but a good pestle and mortar would do. I leave some texture to the sesame seeds, though this is easier with a pestle and mortar.

For spinach for two people, about 300g before it was cooked, I made a half quantity of those dressing ingredients.

Wash the spinach, discard stems if using large coarse spinach, otherwise you can keep. I steam the spinach in a bamboo steamer for a minute or so, otherwise place in boiling water for 30seconds to 1 minute. Plunge into cold water (which apparently keeps the nice green of spinach intact), squeeze dry and chop the sausage like shape you might have now into chunks, maybe 2 inches long.

Mix the dressing ingredients in a bowl large enough to hold the spinach. Then thoroughly meld the spinach into the dressing.



More to come.


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