Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach (or komatsuna) and toasted nori seaweed with sesame paste. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spinach or green beans are often dressed in sesame sauce in Japanese cuisine. We call this dish "Goma-ae (胡麻和え)". Sweet and savory sesame Once the sesame seeds are nicely toasted, grind them in a Japanese mortar and pestle.
Spinach (or Komatsuna) and Toasted Nori Seaweed with Sesame Paste is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spinach (or Komatsuna) and Toasted Nori Seaweed with Sesame Paste is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have spinach (or komatsuna) and toasted nori seaweed with sesame paste using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spinach (or Komatsuna) and Toasted Nori Seaweed with Sesame Paste:
- Get 1 bag Spinach (or Komatsuna)
- Prepare 1 sheet Toasted nori seaweed
- Prepare 2 tbsp ◆Ground sesame seeds
- Make ready 1/2 tsp ◆Sugar
- Take 1 ~1 1/2 tablespoons ◆Mentsuyu (3x concentrate)
- Take 1 tsp ◆Sesame oil
Will try with ginger next time. Light and fragrant everyone should like this one. Just the right amount of ingredients. Add the sunflower oil to a skillet over medium-high heat.
Instructions to make Spinach (or Komatsuna) and Toasted Nori Seaweed with Sesame Paste:
- Mix all the ◆ ingredients in a bowl.
- Wash the spinach very well, blanch in a boiling water with a little bit of salt, and cool in cold water.
- Drain and dry the spinach, and cut into 4 cm pieces.
- Add the boiled spinach into the bowl from Step 1, and add the seaweed in while tearing it bit by bit with your hands.
Remove from heat and stir in the soy sauce, toasted sesame oil, and toasted sesame seeds. Grinding the sesame seeds for the dressing brings out their nutty flavor and toasty aroma. Fill a medium bowl with ice water. Doenjang soup, or doenjangguk, is Koreans' everyday food and we have many variations. I already posted one version with boy choy, and another with I usually make stock for doenjangguk with dried anchovies, but when I find good clams and spinach at the market, I make this style of doenjangguk.
So that is going to wrap it up with this special food spinach (or komatsuna) and toasted nori seaweed with sesame paste recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
