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Hōrensō gomaae - En-tete

Hōrensō Gomaae - Japanese Sesame Spinach

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4.91/5 (10)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Side dish
Cuisine: Japanese
Servings: 4
Author: Marc Winer

Ingredients

  • 300 g spinach
  • salt for the blanching water
  • soy sauce a little, for the spinach (shōyu-arai)

Sesame Sauce

  • 5 tablespoons white sesame seeds
  • 1 tablespoon sugar slightly less
  • 1.5 tablespoons soy sauce Japanese-style (such as Kikkoman)
  • 1 teaspoon sake
  • 1 tablespoon dashi

Procédé

Prepare the Spinach

  • Bring a large pot of salted water to a boil.
    salt
    Hōrensō gomaae - Porter une grande casserole d'eau salée à ébullition.
  • Cut a small cross into the base of the spinach stems.
    300 g spinach
  • Add the stems to the boiling water first, then the leaves.
    Hōrensō gomaae - Plonger d'abord les tiges dans l'eau bouillante, puis les feuilles.
  • Blanch until the spinach is just tender, then immediately transfer it to cold water.
    Hōrensō gomaae - Les rafraîchir aussitôt dans l'eau froide.
  • Squeeze out the excess water.
    Hōrensō gomaae - Les presser pour retirer l'excès d'eau.
  • Drizzle with a little soy sauce, then squeeze again (shōyu-arai).
    soy sauce
    Hōrensō gomaae - Les arroser d'un peu de sauce soja, puis les presser de nouveau (shōyu-arai).
  • Cut the spinach into pieces about 3 cm long.
    Hōrensō gomaae - Les couper en tronçons de 3 cm.

Make the Sesame Sauce

  • Dry-toast the sesame seeds in a pan to remove any moisture, then transfer them, while still hot, to a thoroughly dry mortar (suribachi).
    5 tablespoons white sesame seeds
    Hōrensō gomaae - Torréfier les graines de sésame à sec dans une poêle pour en retirer l'humidité.
  • Grind the sesame seeds well.
    Hōrensō gomaae - Les broyer soigneusement.
  • Add the sugar, soy sauce, sake, and dashi, then mix to make the sauce.
    1 tablespoon sugar, 1.5 tablespoons soy sauce, 1 teaspoon sake, 1 tablespoon dashi
    Hōrensō gomaae - Ajouter le sucre, la sauce soja, le saké et le dashi, puis mélanger pour former la sauce.

Assemble

  • Toss the spinach with the sesame sauce just before serving.
    Hōrensō gomaae - Mélanger les épinards avec la sauce sésame juste avant de servir.

Notes

  • Salting the cooking water helps preserve the spinach's bright green color.
  • Cutting a small cross into the stems and adding them before the leaves ensures even cooking; transferring the spinach straight to cold water helps set the color.
  • Shōyu-arai (drizzling the blanched spinach with a little soy sauce, then squeezing it) seasons it while removing excess water, which keeps the sesame sauce from becoming diluted.
  • As with many Japanese dressed vegetable dishes, toss the spinach with the sauce just before serving to avoid excess moisture.
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