In Japanese, goma means ‘sesame’, and it is commonly used in all kind of cooking. This recipe is for a dressing called goma-ae which is sweet and salty, made with sesame, sugar, and soy sauce. It is great on all kinds of veggies, especially greens. In the picture above, I used shungiku, or chrysanthemum greens, but it’s also great on spinach, komatsuna, or other similar vegetables. It makes a great side dish. I especially like the contrast when eaten with something spicy.
Ingredients
1 handful green vegetables of your choice (shungiku, komatsuna, spinach, etc.)
1 tbsp ground sesame seeds*
2 tsp sugar
1 tsp soy sauce
1 tsp water
*In Japan, you can buy sesame seeds already ground, but if you do it yourself with a mortar and pestle, the flavor is fresher. Either way is fine!
Instructions
Bring a pot of water to a boil on the stove. Also prepare a bowl of ice water.
When the water boils, put the greens in and let them blanch for 60 seconds. Then pull them out and immediately put them into the ice water to stop the cooking.
Mix the sesame seeds, sugar, soy sauce, and water in a small bowl.
Remove the greens from the water and squeeze out the excess moisture. If the pieces are large, you can cut the bundle of greens in half or thirds. Mix the greens with the sauce and serve.
My Kitchen in Japan 