Spinach gomae
Print recipe| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Allergy | Soy, Tree Nuts |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer, Dips, Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
My mouth is watering just writing about making this spinachy goodness!
Ingredients
- 600g clean spinach
- 60ml peanut butter (I prefer natural PB, but just use what you have (smooth, chunky))
- 15ml tahini
- 30-45ml rice vinegar (or mirin) (depending on how vinegary you like things)
- 30ml soy sauce or tamari (tamari for gluten-free)
- 15-20ml sugar (white sugar, brown sugar, honey, etc., but no artificial sugar)
- 15-45ml warm water
- 45g toasted sesame seeds for topping
Directions
| Step 1 | Wilt the spinach in a steamer or add a couple of centimetres of water to a pot. Stuff that spinach in. It will wilt in only a couple of minutes, so watch it carefully so it doesn't get mushy. (No one likes mushy vegetables.) Tip into a colander and let it cool. |
| Step 2 | In a blender, hand-held blender or food processor, blend together the peanut butter, tahini, rice vinegar, soy sauce, sugar and a bit of the water (add more if needed for a pourable, but thick consistency). Taste. Adjust. Keep at room temperature until your spinach is ready to wear the glorious sauce. |
| Step 3 |
Drain. Drain. Squish and drain. Use a colander, time and your hands. Get squishy with it. Trust me…you'll want this to be as un-watery as possible. Then form it into balls about the size of an orange and set them in little bowls. I love little bowls! Pop them into the fridge to set for about 30-60 minutes.  |
| Step 4 | Pour over the sauce and top with the toasted sesame seeds. Devour. You can most certainly try to eat this with chopsticks, but I bet you can't get it in your mouth fast enough…just fork it! *I forgot to take a photo the last time...I was too busy inhaling the gomae. I'll add one some other time. |
| Step 5 |
Nutrition information - click on image to enlarge.  |