00:00Meet the weeknight side that steals the show, gomae salad.
00:03Bright spinach, nutty toasted sesame, glossy and addictive. Grab your pot, let's cook.
00:09For a printable version of this recipe, visit my website. Just google gomae salad
00:14slash you to find me. Switch 250g of spinach vigorously in a bowl of cold water to dislodge
00:20any grid. Some of them are very sandy but not today's. If needed, lift it out, replace the
00:26water and repeat until no sand remains. Oriental spinach sold in branches comes with the bottom
00:33stem and roots still attached, which actually helps us clean more thoroughly before we trim it off.
00:39If whole bunch spinach isn't handy, baby spinach can work, but blanch for a flash.
00:44Frozen spinach is fine too, just fold completely and squeeze out every drop of water so you don't
00:50dilute the dressing. Bring a large pot to a rolling boil with 2 litres of water. Keep a big bowl
00:56of
00:56ice water ready on the side. Stir in 1 teaspoon of salt, leave the lid off and let it come
01:02back to
01:02a vigorous boil. Then lower the bundt into the pot root first so the stems get a head start.
01:09Boil the stems for 30 seconds. If the boil calms down, wait until it rebounds before you start counting.
01:16Press the leaves under to submerge and cook just 15 to 30 seconds more until they wilt but spring back
01:24when
01:24lifted. Total blanch time is about 45 to 60 seconds depending on bundt size. We're going for tender
01:32crisp texture. Lid stays off. Straight from the pot into the ice bath. Stir until the spinach is cool to
01:40the core. 1 to 2 minutes. This fast chill stops carryover cooking and locks in the fresh green pop.
01:47Take a mixing bowl and make the sesame dressing.
01:501.5 teaspoon of salt. 1.5 tablespoon of Japanese soy sauce. 2 tablespoons of ground toasted sesame seeds.
01:581 tablespoon of light brown sugar. 1.5 tablespoon of toasted white sesame seeds.
02:02And 1.5 tablespoon of dashi stock. If you don't have liquid dashi, use water with a pinch of dashi
02:08granules.
02:09For fish-free dashi, kombu-based granules are your friend. Stir until glossy and fragrant. This dish is
02:16traditionally quite sweet, so if you prefer less sweet, you can reduce the amount of sugar by up to
02:22half. As always, all ingredients and exact measurements for this recipe can be found in
02:27the description box below. Lift the spinach out and squeeze gently but firmly until it no longer drips.
02:40Align the stems and leaves and cut into 3 to 4 centimeters, so everything mixes evenly later.
02:53Add well squeezed spinach to the bowl and toss onto every strand with a shiny coat.
02:59Taste and adjust, splash more soy if you want extra savoriness, a pinch more sugar if it leans bitter,
03:06serve at room temperature or lightly chilled.
03:08Storage guy you need to keep in airtight container in the coldest part of your fridge for 2-3 days,
03:15or freeze individual portions wrapped in a bag for up to a month, though only what you need.
03:23Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:30Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
03:34instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
03:39Here we go, the link to the full recipe is on the screen for you now, and if you want
03:43to watch
03:43more similar videos, don't miss my salad playlist popping up on your screen as well.
03:48Thanks so much for watching, and I will see you in the next one. Bye!
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