Photograph of the finished Horenso goma-ae

Japan · Cải bó xôi trộn xốt vừng

Horenso goma-ae

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 3.1 lb
  • Photograph of Roasted sesame seeds Roasted sesame seeds 6.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Dashi broth Dashi broth ½ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.7 oz

Method

  1. 1 Blanch spinach in salted boiling water for exactly 40 seconds, then immerse it in ice water.
  2. 2 Squeeze the cabbage into long strips, then cut into 4 cm pieces and squeeze again to drain thoroughly.
  3. 3 Squeezing the cabbage twice is mandatory; if there's still water left, the sesame sauce will be too thin and won't stick to the leaves.
  4. 4 Roast the sesame seeds and then grind them in a mortar until they release their oil and become sticky.
  5. 5 Grinding until the sesame seeds release their oil is crucial; dry-ground sesame seeds will result in a bland, powdery sauce.
  6. 6 Mix the crushed sesame seeds with soy sauce, sugar, mirin, and dashi, then toss with the vegetables when serving.
Start cooking