Goma-ae is a simple and delicious way to enjoy the nutty taste of sesame seeds.

Get these:

• 1 bunch of spinach or other blanched vegetables (such as green beans or broccoli)
• 2 tablespoons white sesame seeds
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sugar (optional)
• 1 teaspoon rice vinegar (optional)

Do this:

1. Prepare the vegetables: If using spinach, wash it thoroughly and remove any tough stems. If using other vegetables, blanch them in boiling water until they are crisp-tender. Once cooked, immediately transfer them to a bowl of ice water to cool down and retain their vibrant colour. Drain well and squeeze out any excess water.
2. Toast the sesame seeds: In a dry skillet over medium heat, toast the sesame seeds until they become golden brown and fragrant. Stir continuously to prevent burning. Once toasted, remove from heat and let them cool slightly.
3. Grind the sesame seeds: Transfer the toasted sesame seeds to a mortar and pestle or a spice grinder. Grind them until they form a coarse powder. Alternatively, you can use a food processor, but be careful not to over-process, as you want to retain some texture.
4. Make the sesame sauce: In a small bowl, combine the ground sesame seeds, soy sauce, maple syrup, and sugar (if using). Mix well until the ingredients are thoroughly combined. If desired, you can add a teaspoon of rice vinegar to enhance the tanginess of the sauce.
5. Coat the vegetables: Place the blanched and drained vegetables in a serving dish. Pour the sesame sauce over the vegetables and toss gently to coat them evenly. Ensure that the sauce is well incorporated.
6. Serve: Goma-ae is best enjoyed at room temperature or slightly chilled. You can garnish it with additional toasted sesame seeds for added texture and presentation.

Goma-ae is now ready to be served as a delightful side dish alongside your favourite Japanese meals. The combination of blanched vegetables and the rich sesame sauce creates a harmonious balance of flavours. Enjoy the unique taste and texture that sesame seeds bring to this classic Japanese dish.

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Mohsina Dodhiya

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