Goma Spinach

Eat Your Greens! Steamed spinach sprinkled with sesame and served with a smooth sesame dressing is a classic appetizer or a small side dish. I absolutely adore this dish and it is easily adaptable with other seasonal greens like baby spinach, kale, cavelo nero and chard. Soy sauce can be replaced with tamari for a gluten free version.

Serves 4 as a starter or as 1 out of 4 dishes for a izakaya style served meal

2 tablespoons liquid konbu dashi

2 kilo fresh young spinach

100 grams sesame paste or tahini

4 tablespoon soy sauce

2 tablespoons of honey

1 tablespoon of mixed black and white sesame seeds

Bring 3 litres of water to the boil in a large saucepan adding the liquid konbu dashi. Meanwhile wash the spinach thoroughly twice, drain and spin an a salad spinner.

Add the spinach to the saucepan ensuring it is fully submerged and cook for 2 minutes, until just blanched. Drain in a colander, turn the spinach occasionally whilst cooling in the colander. Press the spinach against the side of the colander to remove as much water as possible. When the spinach is cool enough to handle divide into 4 portions and mould into a ball shape. Place a ball in the middle of a piece of square cling film, pick up each corner, twist into a smooth sphere. Repeat with the rest of the spinach. Leave to firm whilst preparing the dressing.

For the dressing add the sesame paste, honey, soy sauce and 2 tablespoons of water in to a food processor and blend for a few minutes until smooth. Decant into the base of 4 serving bowls.

To serve place the spinach on top of the dressing and sprinkle with sesame seeds. The goma spinach is ready to serve.

Tips: the spinach balls can be made in advance and kept in the fridge for up to 2 days, When serving reheat in a steamer for 4 minutes. For an alternative version see below is made in a cylinder shape with baby spinach and toasted sunflower, pumpkin and poppy seeds.