Spinach with Goma (Sesame) Dressing

Spinach with Goma (Sesame) Dressing

© Michael Rathmayer

Spinach with Goma (Sesame) Dressing

Spinach with Goma (Sesame) Dressing

© Michael Rathmayer

Ingredients (Serves 4)

500
g
mature leaf spinach, washed, in bunches
4
tablespoon
shiro goma (light sesame seeds)
3
tablespoon
nerigoma (sesame paste) or good tahini
3
tablespoon
usukuchi shoyu (light soy sauce)
1
teaspoon
brown sugar
2
tablespoon
rice vinegar
1-2
tablespoon
kombu dashi (instant dashi is available in Asian shops) or water
1
handful
katsuoboshi (bonito flakes)
kitchen string

Preparation:

  • Form the spinach bunches into 4 equal bundles and tie them together at the stem ends using kitchen string. 
  • 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.
  • Leave in the cold water for 1 minute, then remove and squeeze out the liquid thoroughly.
  • 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.
  • Toast the sesame seeds in a dry pan over medium heat, until light brown.
  • 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.
  • Add the nerigoma or tahini, sugar, rice vinegar, the soy sauce and a little water or kombu dashi and mix well.
  • 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.

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