Based on ‘horenso gomae’ a Japanese dish that translates to spinach with sesame dressing, this simple version is mix and serve. No grinding required.
- 1 bunch English spinach, washed but not picked
- 2 tsp sake
- 1 tbsp mirin
- 1 tbsp sugar
- 65 g (¼ cup) tahini
- 1 tbsp soy sauce, plus extra for drizzling
- drizzle of toasted sesame oil
- 1 tsp toasted sesame seeds
- bonito flakes (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as a side dish.
- Bring a large saucepan of water to the boil. Plunge the spinach into the water roots first. Remove almost immediately and transfer to a large bowl of cold water. The spinach can keep in the cold water in the fridge for around 4 days. When ready to serve, remove the spinach from the water and wring out any excess moisture. Cut into 5-cm lengths.
- Place the sake, mirin, sugar and 1 tablespoon of water in a small saucepan and bring to the boil. Combine the tahini, soy sauce and a dash of sesame oil in a bowl. Stir in the sake mixture, taste and adjust the seasoning if necessary.
- Spread the dressing over the base of a serving plate. Drizzle the spinach with a little extra soy sauce, then place on top of the dressing (or you can toss it all together). Scatter with sesame seeds and bonito flakes, if using and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.