Recipes
Goma Ae
From JAPANESE COOKING by Emi Kazuko and Yasuko Fukuoka
I adapted this recipe from a Japanese cookbook for goma ae (spinach with peanut sauce) that was fabulous. Here it is:
INGREDIENTS
450 gram/1 pound spinach
For peanut sauce:
50g or 1/3 cup unsalted shelled peanuts but can substitute same amount of sesame seeds
30ml/2 tablespoons shoyu
7.5ml/1 1/2 teaspoons superfine (caster) sugar -- I actually bought this type of sugar as it can be used in any recipe
25ml/ 1 1/2 tablespoons dashi stock. Dashi is fish broth and I'm vegetarian. I substituted normal vegetarian broth from a can.
Start peanut sauce by grinding peanuts up in a mortar and pestle. I used my coffee bean grinder. You could also smash them by putting them in a plastic bag and rolling over them with a rolling pin. Transfer the nuts into a bowl. Add shoyu, sugar, and stock. When mixed it looks like runny peanut butter.
Boil the spinach for 30 seconds. I put the spinach in a pan and steam with a tablespoon of water.
Put the spinach in a strainer and run under cold water. Squeeze out excess water.
Add the sauce and spinach together in a bowl and mix lightly. Enjoy!