Goma ae 胡麻和え
User Reviews
5
Goma ae 胡麻和え
Description
Goma ae 胡麻和え showcases a dressing of crushed sesame seeds blended with sugar, soy sauce, and dashi, creating a balanced, savory sauce that complements the natural taste of fresh vegetables. The cooking method involves briefly parboiling spinach and mustard spinach to retain color and texture, while green beans and burdock root are also prepared to maintain their crisp-tender qualities. Each vegetable is seasoned lightly, then tossed in the sesame dressing just before serving to avoid sogginess and preserve the dish's clean textures.
The sesame dressing brings a creamy, slightly sweet depth that harmonizes with the gentle bitterness and earthiness of the vegetables. This side dish works well alongside rice or as part of a larger Japanese meal, adding variety with its distinctive sesame flavor and bright vegetable colors.
For best results, prepare the sesame dressing and parboil the leafy greens ahead of time, combining them shortly before serving to maintain freshness and avoid excess moisture. Either white or black sesame seeds may be used, according to preference.
Ingredients
Gomaae dressing
- 3 tbsp sesame seeds *1
- ½ tbsp sugar
- ½ tbsp soy sauce
- ½ tbsp dashi *2
Spinach (Hōrensō)
- 200 g spinach *3
- 1 tsp soy sauce
Green Beans (Sayaingen)
- 200 g green beans
Japanese mustard spinach (Komatsuna)
- 200g g Japanese mustard spinach
- 1 tsp soy sauce
Gobō burdock roots
- 200 g burdock root gobō variety
- 1 tsp vinegar
Instructions
Gomaae dressing
- Place the sesame seeds in a Japanese mortar and grind them.
- Add the sugar, soy sauce and dashi. Combine them well altogether and set aside.
Spinach (Hōrensō) and Japaneses mustard spinach (Komatsuna)
- Wash the spinach.
- Boil water in large pot.
- Add the spinach bunch into the boiling water from the stemside first, while holding leaves with your hands. Cook the stem for 30 seconds, then let the leaves cook for another 30 seconds. So altogether just parboil for 1 minute.
- Take the spinach out and put them immediately in icy cold water to avoid the spinach being cooked further.
- Squeeze out the excess water and cut the spinach about 4cm/1.5inch long.
- Season spinach with soy sauce and squeeze out excess liquid again before combining with goma ae dressing.
- Add the spinach to the goma ae dressing in the mortar and toss together with the sesame sauce.
- Serve immediately. *4
Green beans (Sayaingen)
- Wash and trim the ends of the green beans and parboil the green beans for 2 minutes.
- Drain the water and cool the cooled green beans under the running water to avoid it being over cooked.
- Add the cooked green beans and toss together until the sesame sauce coats the green beans well.
- Serve in a small bowl immediately.
Gobō burdock
- Wash the gobō burdock roots and scrub the skin with the back of a knife.
- Smash the burdock roots with a wooden pestle. This step makes the sesame sauce flavour penetrate well.
- Boil water with the vinegar to prevent oxidation and to remove any astringent taste. Add the prepared burdock and cook for about 5 minutes.
- Drain the water, and toss together with sesame sauce.
- Serve in a small serving dish.
Notes
- White or black sesame seeds can be used interchangeably for the dressing.
- Dashi adds an authentic umami depth; prepare it in advance for convenience.
- Parboil leafy greens quickly to retain vibrant color and texture.
- Toss vegetables with the sesame dressing just before serving to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 455mg | 19% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2679IU | 54% |
| Vitamin C | 8mg | 9% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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