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Japanese-Style Spinach (Gomae)
EatingWell Test Kitchen
“Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker.”
2½ tablespoons tahini
1½ tablespoons rice vinegar
1½ tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons mirin
1 pound spinach, trimmed if necessary
1 teaspoon sesame oil
Toasted sesame seeds for garnish
1Put a large pot of water on to boil.
2Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl.
3Cook spinach in the boiling water until it just turns bright green, 15 to 30 seconds for baby spinach, 45 seconds to 1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.