Spinach Goma – ae

Pressed spinach with a tantalizing sesame sauce – Yumm!! Every time I ate this Traditional Japanese dish at a restaurant I felt like I was eating a mysterious delicacy. So I invited my friend Bev to sit down with me to recreate it. We added another dimension – peanut butter. And then we added more of the great sauce then is traditionally served. This is a great way to eat a lot of spinach – that wonder food.

Spinach Goma – ae
Pressed spinach with a tantalizing sesame sauce - Yumm!! Every time I ate this Traditional Japanese dish at a restaurant I felt like I was eating a mysterious delicacy. So I invited my friend Bev to sit down with me to recreate it. We added another dimension – peanut butter. And then we added more of the great sauce then is traditionally served. This is a great way to eat a lot of spinach – that wonder food.
Servings
8 servings
Servings
8 servings
Spinach Goma – ae
Pressed spinach with a tantalizing sesame sauce - Yumm!! Every time I ate this Traditional Japanese dish at a restaurant I felt like I was eating a mysterious delicacy. So I invited my friend Bev to sit down with me to recreate it. We added another dimension – peanut butter. And then we added more of the great sauce then is traditionally served. This is a great way to eat a lot of spinach – that wonder food.
Servings
8 servings
Servings
8 servings
Ingredients
  • 2 lbs fresh baby spinach
  • 3 tbsp white sesame seeds roasted
  • 1 tbsp Sake
  • 1 tbsp Toasted Sesame Oil
  • 2 tsp peanut butter creamy, organic
  • 1 1/4 tsp tamari
  • 1 1/4 tsp agave nectar
  • 1 tsp tahini
  • 1/2 tsp red miso
  • 1-2 tbsp filtered water
Servings: servings
Instructions
  1. Steam spinach for about three minutes. Turn off heat and let sit, covered, to continue cooking. Once completely cooked remove lid and cool completely. Place spinach in cheese cloth (or fine mesh bag) and squeeze and twist to remove as much water as possible. Cut or tear into 8 sections. Firmly press spinach into 2 oz containers. Lid and refrigerate until chilled
  2. Place sesame seeds in a small food processor and pulse just until well ground, but not to a paste. Add all other ingredients and process until well blended.
  3. Remove chilled spinach from containers (just turn upside down and pop them out). Top with about 2 teaspoons of sauce.
  4. * You can substitute with Dry Sherry, Vermouth, Mirin or White Grape Juice w/a pinch of lemon zest – OR forgo it altogether. The Sake adds that final zing to the sauce and it can be very enjoyable without it.
  5.  Those little containers that you get sauce in for take-out are great for this.
Recipe Notes

* Agave Nectar, sometimes called agave syrup, is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spiky plants that resemble cactus or yuccas. Due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.

* Tahini is a ground sesame seed paste, similar to peanut butter. It is creamy, oily, and smooth nut butter rich in calcium. It is commonly used in Middle Eastern dishes.

* Miso, high in protein and rich in vitamins and minerals, is made from any mix of fermented soybeans, barley, rice, buckwheat, millet, rye, wheat, or hemp. A traditional Japanese food, it is commonly used in sauces, soups, spreads and for pickling. The color and taste is dependent on the kind of grain used. It is available in red, white, brown and black.

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