Nutty Japanese Spinach Salad (Horenso no Goma-ae)

By Sudachi · 20 min

Ingredients

Instructions

1. Bring 2000 ml water to a rolling boil in a large pot. Meanwhile, fill a bowl with cold water and clean the spinach roots thoroughly to remove sand, changing the water as needed.
2. Prepare a bowl of ice-cold water.
3. Add 1 tsp salt to the boiling water and bring back to a boil.
4. Hold the spinach root-first over the pot, leaves above the water, and boil for 30 seconds.
5. Push the leaves under and blanch for a further 15-30 seconds, so the stems get 45-60 seconds in total.
6. Lift the spinach straight into the ice water to stop the cooking.
7. In a large 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). Mix well.
8. Squeeze the spinach thoroughly dry, cut off the roots and cut into thirds or quarters lengthways.
9. Add the spinach to the sauce and toss until evenly coated.

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

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