Gomae

Method

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1. Bring a large pan of water to the boil and salt it.

   Mark done

2. Blanch the spinach for 45 seconds only, pushing it under, then lift it straight into iced water.

   Mark done Start 45 sec timer

3. Gather it into a ball and squeeze hard with both hands. Open it out, gather it again and squeeze a second time. It should be almost dry.

   Mark done

4. Cut the ball across into 4 cm lengths.

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5. Toast the sesame seeds in a dry pan over medium heat for 3 minutes, shaking, until they colour and start to pop.

   Mark done Start 3 min timer

6. Grind them in a mortar, or a suribachi if you have one, until about half are broken and it smells strongly of sesame.

   Mark done

7. Stir in the soy sauce, mirin, sugar and salt to a thick paste.

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8. Toss the spinach through the dressing and serve at room temperature, with the extra seeds on top.

   Mark done

Chef’s Tips

• Squeeze it twice. This is not fussiness — the difference is dramatic.
• Grind the seeds after toasting, and dress the spinach within a few minutes. Ground sesame fades fast.
• Forty-five seconds in the water. Spinach cooked longer collapses and cannot be squeezed without turning to paste.

Pairing Suggestions

• Grilled fish and rice
• Miso soup
• As one of several small dishes

Storage & Reheating

Refrigerate up to 2 days. The dressing dulls, so hold back a spoonful of the ground sesame and stir it through before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.