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Horenso No Goma-Ae (Sesame Spinach)

This is one of my favorite ways to enjoy spinach or watercress. Similar versions are often served along-side Japanese Teishoku dishes and in bento box lunches. Don't skimp on crushing the toasted sesame seeds, this is critical to the flavor of this dish.

Posted By: Deirdre K Todd
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Prep Time: 10-15 minutes | Cook Time: 5-10 minutes | Ready In: 15-25 minutes
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US Metric

2 large bunches spinach, trimmed, washed, drained

Salted water, as needed

Iced water bath, as needed


½ c. sesame seeds, toasted

1/4 c. favorite dashi

2-3 TB Aloha shoyu, as needed

2 TB sake

1-2 tsp. sugar, as needed


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Cooking Process:

In a large saucepan over medium heat; parboil spinach in salted water. Immediately transfer into ice bath. Drain well, squeezing out excess water. Cut into 2-inch pieces. In a mortar with pestle or in a suribachi (Japanese mortar) grind toasted sesame seeds. In a mixing bowl; combine sesame seeds with dashi, soy sauce, sake and sugar until smooth. Taste for seasoning, adding additional soy sauce and sugar as needed. Optional to toss spinach in sesame mixture or top spinach with mixture. Good on watercress or cucumber as well. Serves 4-8, sometimes 2.