How to Make Horenso no Goma-ae

By Sudachi · 20 min

Ingredients

Instructions

1. Bring 2000 ml of water to a rolling boil in a large pot.
2. Fill a bowl with cold water and clean the spinach well in it by swishing the roots, changing the water until no grit remains.
3. Once the water boils, add 1 tsp salt and bring back to the boil. Prepare a bowl of ice-cold water.
4. Place the spinach root-first into the rapidly boiling water, leaves above the surface, and boil for 30 seconds.
5. Push the leaves under the water and blanch for 15-30 more seconds, so the stems get 45-60 seconds in total.
6. Transfer the spinach straight into the ice-cold water to stop cooking.
7. In a mixing bowl, combine ¼ tsp salt, ½ tbsp soy sauce, 2 tbsp ground sesame seeds, 1 tbsp light brown sugar, ½ tbsp toasted white sesame seeds and ½ tbsp dashi stock (or the same amount of water).
8. Squeeze the spinach thoroughly, cut off the roots, and cut into thirds or quarters lengthways.
9. Add the spinach to the sauce and mix until evenly coated.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

Brown sugarSpinach