Hōrensō no goma-ae
Épinards blanchis assaisonnés d'une sauce au sésame grillé, soja et sucre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Blanch the spinach
Bring 1.5 L of water to a boil in a medium pot and stir in the salt. Add the spinach stems first, then push in the leaves and cook for about 1 minute, until bright green and just tender.
- 300 g spinach
- 1 pinch salt
- 1.5 L water
✅ C'est prêt quand : spinach is bright green and tender
Cool and squeeze
Immediately plunge the spinach into the ice water to stop the cooking, then gather it into a bundle and squeeze firmly to remove as much water as possible. Cut into 4 cm (1.5 in) lengths.
- enough to cover ice water
- 300 g the blanched spinach
✅ C'est prêt quand : spinach is cool and well drained
Toast and grind the sesame
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dressing
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Blanch the spinach
Bring 1.5 L of water to a boil in a medium pot and stir in the salt. Add the spinach stems first, then push in the leaves and cook for about 1 minute, until bright green and just tender.
- 300 g spinach
- 1 pinch salt
- 1.5 L water
✅ C'est prêt quand : spinach is bright green and tender
Cool and squeeze
Immediately plunge the spinach into the ice water to stop the cooking, then gather it into a bundle and squeeze firmly to remove as much water as possible. Cut into 4 cm (1.5 in) lengths.
- enough to cover ice water
- 300 g the blanched spinach
✅ C'est prêt quand : spinach is cool and well drained
Toast and grind the sesame
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dressing
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Aemono are Japanese 'dressed' dishes, where vegetables are tossed with a sauce just before serving. Goma-ae, with sesame dressing, is one of the most loved and is part of almost every Japanese home meal and bento.
The secret is grinding freshly toasted sesame, which releases its aroma and oil.
⭐ Why It's Famous
Nutty, sweet and savoury, it makes a plate of spinach irresistible.
💡 Fun Fact
The suribachi, a ridged ceramic grinding bowl, has been used in Japanese kitchens for centuries for grinding sesame and miso.
All over Japan
35.68°N, 139.65°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!