Goma Ae
Steamed and Chilled Japanese Spinach Salad with Sesame Dressing
2 large bunches of fresh spinach, washed thoroughly and stems removed
toasted sesame seeds
For the dressing:
1/4 cup mirin (rice cooking wine)
1/2 cup toasted sesame seeds
4 tsp liquid sweetener (brown rice syrup is best)
2 tbsp soy sauce
2 tsp rice vinegar
water to thin, if necessary
First, steam the spinach until just wilted. Remove from heat and rinse under cold water to refresh. Chop into one inch thick strips and place in a bowl. For the dressing, in your blender or food processor, grind the sesame seeds until they are a paste, then add the mirin and all other ingredients and process until smooth. Stir this into the steamed and chopped spinach, then portion out into four small bowls, and sprinkle with extra sesame seeds. Chill until ready to serve.
Serves 4. They are small servings, as is traditional.