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In the summer issue of Dishing, (Issue 21, out now!), we published Kampai’s den miso black cod. At the restaurant, the fish is served with a side a spinach. Here is how they make the spinach or gomae.
Ingredients
- 8 ounces fresh spinach
- 1.5 tablespoons mirin
- ½ cup sake
- ¼ cup sugar
- ¼ cup tamari
- ¾ cup white sesame paste or tahini
- 2 tablespoons ground toasted white sesame seeds (ground in a mortar and pestle or spice grinder)
Instructions
- Prepare a large bowl of ice water. Bring a medium pot of salted water to a boil. Add the spinach and stir for 2 minutes until wilted then strain and shock in the cold water to cool.
- Combine mirin and sake in a small saucepan and bring up to a boil over medium-high heat. When it reaches a boil turn down to a simmer for 3 minutes until alcohol is cooked off.
- Turn off heat and stir in sugar, tamari, and sesame paste/ tahini to incorporate.
- Combine all ingredients and whisk in a large bowl. Toss with your vegetables and garnish with ground sesame seeds and serve.
- Note: This recipe can be used with your favorite green vegetable, not just spinach!
