00:00Meet the weeknight side that steals the show, Gomae Salad.
00:03Bright spinach, nutty toasted sesame, glossy and addictive.
00:07Grab your pot, let's cook.
00:09For a printable version of this recipe, visit my website.
00:12Just Google Gomae Salad statue to find me.
00:15Switch 250 grams of spinach vigorously in a bowl of cold water to dislodge any grid.
00:21Some of them are very sandy, but not today's.
00:24If needed, lift it out, replace the water, and repeat until no sand remains.
00:29Oriental spinach sold in bunches comes with the bottom stem and roots still attached,
00:35which actually helps us clean more thoroughly before we trim it off.
00:39If whole bunched spinach isn't handy, baby spinach can work, but blanch for a flash.
00:44Frozen spinach is fine too, just sew completely and squeeze out every drop of water so you don't dilute the
00:51dressing.
00:51Bring a large pot to a rolling boil with 2 litres of water.
00:55Keep a big bowl of ice water ready on the side.
00:58Throw in 1 teaspoon of salt, leave the lid off, and let it come back to a vigorous boil.
01:03Then lower the bunch into the pot root first so the stems get a head start.
01:09Boil the stems for 30 seconds.
01:11If 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,
01:21until they wilt but spring back when lifted.
01:24Total blanch time is about 45 to 60 seconds, depending on bun size.
01:30We're going for tender crisp texture, lid stays off.
01:34Straight from the pot into the ice bath, stir until the spinach is cool to the core, 1-2 minutes.
01:42This 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.
01:521.5 tablespoon of Japanese soy sauce.
01:542 tablespoons of ground toasted sesame seeds.
01:581 tablespoon of light brown sugar.
01:591.5 tablespoon of toasted white sesame seeds.
02:02And 1.5 tablespoon of dashi stock.
02:05If you don't have liquid dashi, use water with a pinch of dashi granules.
02:09For fish-free dashi, kombu-based granules are your friend.
02:13Stir until glossy and fragrant.
02:16This dish is traditionally quite sweet, so if you prefer less sweet,
02:19you can reduce the amount of sugar by up to half.
02:22As always, all ingredients and exact measurements for this recipe can be found in the description
02:28box below.
02:29Lift the spinach out and squeeze gently but firmly until it no longer drips.
02:40Align the stems and leaves and cut into 34cm 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.
03:01Splash more soy if you want extra savouriness, a pinch more sugar if it leans bitter, serve
03:06at room temperature or lightly chilled.
03:09Storage guide you need to keep in airtight container in the coldest part of your fridge
03:13for 2-3 days, or freeze individual portions wrapped in a bag for up to 1 month, though
03:20only what you need.
03:23Want even more delicious recipes?
03:26Grab 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
03:34written instructions by clicking the full recipe box with a picture that's about to pop up
03:38on 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 more similar videos, don't miss my salad playlist popping up on your screen as
03:47well.
03:48Thanks so much for watching, and I'll see you in the next one.
03:50Bye.
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