Horenso No Goma-Ae

HORENSO NO GOMA-AE

4 Preparation Time :

Categories : Vegetables Salads

Amount Measure Ingredient -- Preparation Method -- -- --

1 lg Bunch of fresh spinach

--GOMA (SESAME DRESSING--

4 tb White sesame seeds

2 tb Sake (Japanese Rice Wine)

2 ts Sugar

1 tb Japanese soy sauce

1 t Rice vinegar

This spinach dish is standard fare for a Japanese meal. This dressing may

also be used with a variety of other green vegetables, so don't hesitate to

experiment.

IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.

Toast the sesame seeds in a ungreased skillet over medium heat for about 5

minutes or until golden brown. Stir occasionally. Put the seeds into a

suribachi (Japanese mortar) and crush into a paste. (This can be ground in

a food processor, however you will have to use at least twice the amount of

sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend

thoroughly. Remove from the suribachi and set aside while preparing the

spinach. In a large, tied bundle, wash and rinse the spinach in cold water.

1 cup water and teaspoon salt to a boil. Cook the spinach until the leaves are barely

wilted. Remove spinach and refresh with cold water. Squeeze dry of excess

water. Keep the spinach in a bundle and cut off and discard the large

stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the

spinach and mix gently. Divide the spinach between 4 bowls and serve at

room temperature or chilled. Garnish with extra sesame seeds. - - - - - - - - - - - - - - - - - -