This simple Japanese side dish recipe is usually made with fresh mature spinach, but you have to buy so many bunches in order to get a substantial yield—that’s where the frozen stuff comes in handy. Just make sure to buy whole-leaf frozen spinach instead of chopped.
- 2 lb. frozen whole-leaf spinach, divided
- ¼ cup sesame seeds (not toasted)
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup unseasoned rice vinegar
- 3 Tbsp. mirin (Japanese rice wine)
Bring a large pot of water to a boil; season generously with salt. Stir in half of frozen spinach and cook, stirring, until warmed through, about 30 seconds. Using a spider or slotted spoon, transfer spinach to a rimmed baking sheet and spread out in an even layer. Return water to a boil, then repeat process with remaining spinach. Chill spinach at least 30 minutes and up to 3 hours.
Meanwhile, toast sesame seeds in a dry small skillet over medium-low heat, shaking skillet occasionally, until slightly darkened in color and fragrant, about 4 minutes. Transfer seeds to a plate and let cool slightly. Pour into a resealable plastic bag and seal pressing out air. Using a rolling pin or wine bottle, crush seeds until mostly mashed but with some whole seeds remaining; transfer to a large bowl. Add soy sauce, vinegar, and mirin and whisk to combine.
Working over the sink, grab one small handful of spinach at a time and squeeze out as much water as possible with your hands, then transfer to bowl with dressing. Once all spinach has been added to bowl, toss with your hands, taking care to break up any clumps so that spinach gets well-coated.
Goma ae – Japanese side dishes with sesame seeds
Goma ae 胡麻和え is the clever Japanese side dish dressed with sesame sauce. You will eat more vegetables with Goma ae because Goma ae draws out the vegetables&rsquo natural umami flavour! Furthermore, you can use this sesame dressing for many vegetables not just for Japanese spinach salad.
- 2 tablespoons toasted sesame seeds, divided
- 2 tablespoons water
- 1 ½ tablespoons soy sauce
- ½ teaspoon white sugar
- ½ (8 ounce) package fresh spinach
- 1 pinch salt
Place 1 1/2 tablespoons sesame seeds on a plate use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar stir dressing.
Bring a small pot of water to a boil add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.
Japanese Spinach Salad with Sesame Dressing (Horenso Gomaae) ほうれん草の胡麻和え #vegetarian #healthy
Gomae (or Gomaae) is one of those dishes that my family prefers to arrange when eating at Japanese cafés. Gomae is a Japanese style spinach plate of mixed greens that is dressed with a sesame dressing. There is this one everything you-can-eat eatery we used to go to a ton and we would arrange and expend numerous servings of this dish. The dish is sufficient for us to arrange on various occasions and sound enough for us to expend virtuous! Along these lines, I concluded that I would endeavor to re-make this extraordinary dish.
Shockingly, this dish is very simple to make. Subsequent to heating up the spinach and cutting it into parts, the spinach is added to a delectable dressing produced using squashed toasted sesame seeds, mirin, purpose and sugar. I was amazed at how comparative the taste was to the one we would arrange at Japanese eatery. I was very satisfied and there were no left-overs as it was expended very quickly. What I like about this dish is that it's so solid, veggie lover and simple to make. It's additionally delicious and unique in relation to the run of the mill servings of mixed greens we eat. I will make this again and again!
Whitened spinach wearing an appetizing nutty sesame sauce, this Japanese Spinach Salad with Sesame Dressing (Spinach Gomaae) is a solid veggie side dish that goes well with all the fixings.
Bento filler: Blanched spinach with soy sauce or sesame sauce
You may be used to eating spinach leaves in salads, or sautéed. In Japan spinach is rarely eaten raw. The most common way to eat spinach is to blanch it briefly. You may lose some nutrients when you do this, but it's more than made up for I think by the fact that you can eat a whole lot more spinach than in a salad or so.
In the U.S. and Europe, it's probably easier these days to buy ready-washed bags of the leaves only. This is a bit of a shame really, because spinach stalks and roots have a different texture which adds interest. In any case, the instructions here assume that you are dealing with the leaves only.
Blanching spinach leaves
Wash the leaves just to be sure they are totally clean.
Bring a pot of water to the boil. (If you are in a hurry, boil the water in an electric water kettle, then pour the water into the pot.)
Put the spinach leaves in the pot all at once. If you have baby leaves (they are round and small and not crinkled), boil them for 30 seconds and not any longer. If you have fully grown leaves, boil them for about a minute.
Immediately drain the pot. Run cold water over the leaves to cool them off fast. Drain.
Take the spinach leaves in your hands and squeeze out the water as much as you can. You'll end up with one or more 'logs' of spinach looking like this:
This 'log' started out life as a whole 200 g (about 7-8 ounces) bag of baby spinach leaves! Cut the 'log' into pieces that are a bit shorter than the height of your bento box.
Blanched spinach with soy sauce and variations
The easiest way to flavor blanched spinach is to just sprinkle some soy sauce on it. You can garnish it with a little bonito flake, sesame seeds, red pepper flakes, etc. I prefer to sprinkle the soy sauce just before eating, so I put it in a small soy sauce bottle. (There's no need to fill the bottle up incidentally, since you'll only need a few drops!)
You can vary the flavor by using commercial mentsuyu (soba noodle sauce). For homemade versions, see _kaeshi_ and Japanese essence. (For what it's worth, I make kaeshi more nowadays than Japanese essence.)
Spinach with sesame sauce (hourensou no gomaae)
This is a little more work to make, but is very delicious, and great for bento! This amount makes enough for 200g / 1/2 pound of raw spinach, cooked.
If you don't have pre-toasted sesame seeds (irigoma), toast the seeds briefly in a small dry frying pan. Crush in a small mortar and pestle or suribachi. Add the sugar and crush some more. Add the mirin and soy sauce and mix. Mix with the spinach.
You can make a sort of cheater's gomaae by using about 2 teaspoons of tahini instead of the sesame seeds. Add some whole sesame seeds on top for garnish.
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Japanese Sesame Salad Dressing
Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.×
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sesame salad dressing is very popular in Japan and is sometimes known as goma dressing (goma means sesame in Japanese). Sesame seeds have a nutty, slightly sweet taste and contribute a wonderful flavor to this simple salad dressing. You may find bottled sesame dressings at your local supermarket, but it is very easy to make at home and won't contain all of those preservatives—and this recipe calls for ingredients you probably already have in your pantry.
Although there are mayo-based sesame dressing recipes that people enjoy, this soy sauce-based one flavored with sesame oil is mayonnaise free. This will make it nondairy, save you calories, and make it a healthier—but still delicious—choice.
Drizzle this sesame dressing over thinly sliced beef, pork, fresh tuna, or salmon garnished with chopped cucumber. Enjoy it on steamed vegetables tossed with cold noodles. Or use it as an Asian-inspired marinade for chicken, shrimp, or steak. It makes a delicious dressing for Asian coleslaw by combining shredded cabbage and carrots with a mixture of crunchy ramen noodles and toasted sesame seeds. You can also use this dressing as a dipping sauce for gyoza or dumplings.
Japanese Style Sweet Carrots Recipe
Here's a list of translations. Japanese Translation. にんじん. Ninjin. A lot more Japanese words for carrot. 人参 noun. Ninjin ginseng. ニンジン.
Standard Japanese language vocabulary for vegetables is straightforward adequate to understand. There are a number of words for popular vegetables applied in Japanese cooking. . carrot ninjin にんじん garlic ninniku にんにく parsley paseri パセリ green pepper piiman ピーマン lettuce retasu レタス
There are pretty a handful of miso glazed carrots recipes, but they all use red miso. It operates, but my preference is white miso. Right here is a swift truth about miso paste. You normally see 3 kinds of miso paste in Japanese markets – red, white, and blended miso. They are all produced with fermented soy beans.
Carrot Ginger Dressing is the dressing applied in quite a few Japanese restaurants in the US. The extra American the restaurants are, the extra most likely they use this dressing for their salad, it appears. I have never ever observed the Carrot Ginger dressing in restaurants in Japan, so this have to be an American issue.
Study the OT: Japanese Sweet Carrots in NC discussion from the Chowhound House Cooking, Japanese meals neighborhood. Join the discussion nowadays.
What is Japanese Curry? Japanese Curry is a roux thickened stew that commonly involves a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness nonetheless, most Japanese curries have a sauce the texture of a thick gravy, which tends to make it pair properly with Japanese quick-grain rice.
carrot translate: ニンジン. Find out extra in the Cambridge English-Japanese Dictionary.
carrot translations: ニンジン. Find out extra in the Cambridge English-Japanese Dictionary.