Spinach Gomae
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 5s minutes
Serves 2 as a side dish
- 1 bundle English spinach (with 3 bunches)
- 1/2 carrot, finely shredded
- 3 tablespoons sesame seeds
- 1/3 cup dashi stock, cooled
- 1 tablespoon soy sauce
- 1 tablespoon white sugar
- 2 teaspoons mirin
Step 1 - Have a bowl of ice water ready. Chop the roots off the ends of the spinach. Place a large pot of water onto boil and submerge stalks first along with the carrot. Then submerge the leaves. It should take about a minute total maximum.
Step 2 - Drain and then place in the ice bath or rinse under cold water to cool completely. Squeeze tightly to remove water and chop in inch long pieces.
Step 3 - In a coffee or spice grinder, grind the sesame seeds until they become a powder. Place in a bowl along with the dashi, soy sauce, sugar and mirin. Dress the spinach with the dressing and toss with chopsticks. Keep in the fridge for up to 3 days.