Wednesday, February 25, 2009

Spinach Gomae

I always order these at sushi restaurants, and then think to myself why am I ordering this when it has to be so easy to make! Well, it is. Almost too easy - especially if you take a couple of shortcuts like frozen spinach and tahini.

  • 3-4 bunches of fresh spinach or 1 large bag of frozen whole leaf spinach
  • 3 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1.5 tablespoons sugar
  • 1 teaspoon rice vinegar
  • water
  • sesame seeds
How to:
  1. Either blanch the fresh spinach and immediately cool in an ice bath or defrost the frozen spinach. In both cases, the spinach should be cold.
  2. Press all of the water out of the spinach. Using a ring mold (or biscuit cutter) form the spinach.
  3. Mix the tahini, soy sauce, sugar, and rice vinegar in a bowl. If the mixture is still too thick and not sauce like, slowly add water until the sauce reaches your desired consistency.
  4. Pour the sauce over the spinach and garnish with sesame seeds.
Notes: I think the sushi restaurant I order these at the most uses brown rice syrup instead of sugar because the sauce has a more syrupy consistency. The taste was definitely right on, but I might swap out the sugar next time and use brown rice syrup to see if that makes a difference in terms of texture.

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