Name: Spinach Gomaae (Spinach with Peanut Dressing)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Firm Tofu 200g; Spinach 1/2 pack (120g); Imitation Crab Sticks 1/2 pack; [A] Ground Sesame Seeds 1.5 tbsp; [A] Sugar 1.5 tsp; [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp; [A] Usukuchi Soy Sauce (Light Soy Sauce) 1 tsp

▶ YouTubeで見る

Original: English

Spinach Gomaae (Spinach with Peanut Dressing)

by 食事処さくらの料理教室

This is the ultimate Gomaae recipe perfected by a chef who eats it 5 times a week. The exquisite combination of crisp spinach and smooth, rich tofu makes this a truly special dish. By taking a little extra care in draining the tofu and preparing the spinach, you can ensure it tastes delicious even after some time has passed. Try this restaurant-quality Gomaae, adapted for easy home cooking!

Ingredients

Scale:

Main Ingredients (2 servings)

Firm Tofu 200g
Spinach 1/2 pack (120g)
Imitation Crab Sticks 1/2 pack

Seasonings

[A] Ground Sesame Seeds 1.5 tbsp
[A] Sugar 1.5 tsp
[A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
[A] Usukuchi Soy Sauce (Light Soy Sauce) 1 tsp

Steps

Line a tray with double-layered paper towels and place Firm Tofu 200g cut in half horizontally on top.
🕒 00:31
Place a weight on the tofu and drain for about 30 minutes. This is the key! Properly draining the tofu prevents the dressing from becoming watery and keeps it delicious for longer.
🕒 01:49
Cut Imitation Crab Sticks 1/2 pack into bite-sized pieces.
🕒 01:57
Wrap the cut imitation crab sticks in plastic wrap like a small parcel.
🕒 02:23
Make a cross-shaped cut at the base of Spinach 1/2 bunch (120g) to make it easier to separate and wash.
🕒 02:49
Cut the spinach into 3-4cm pieces. Cut the base slightly smaller.
🕒 03:53
Place the cut spinach in a salad spinner and wash, focusing on the base.
🕒 04:09
Fill a bowl with enough water to cover the spinach, place paper towels on top to keep it submerged, and soak for about 20 minutes. This is the key! Soaking in water allows it to absorb moisture, resulting in a crisp texture and removing oxalic acid, which can cause bitterness.
🕒 04:32
In a bowl, combine Ground Sesame Seeds 1.5 tbsp, Sugar 1.5 tsp, Shiro Dashi (White Soy Sauce Base) 1 tbsp, and Usukuchi Soy Sauce (Light Soy Sauce) 1 tsp. Mix well.
🕒 05:06
Remove the spinach from the soaking water and thoroughly drain using a salad spinner.
🕒 06:01
Place the drained spinach in a large bowl and add Vegetable Oil 2 tsp, tossing to coat evenly. This is the key! Coating with oil prevents the spinach from releasing excess moisture, making it less likely to become mushy over time.
🕒 06:31
Spread the spinach in a microwave-safe dish and heat in a 600W microwave for 1.5 minutes. Continue heating as needed until the stems are tender.
🕒 07:15
Lightly toss the heated spinach to allow it to cool down slightly.
🕒 07:58
Remove the weight from the drained tofu and prepare a bowl and a sieve that is slightly larger than the bowl.
🕒 08:26
Use the sieve to push the tofu through, creating a smooth paste. Scrape off any tofu stuck to the back of the sieve. This is the key! Even without a mortar and pestle, sieving the tofu creates a smooth texture.
🕒 08:35
Add the pre-mixed seasonings to the sieved tofu and mix thoroughly to ensure even flavor distribution. This is the key! Seasoning slightly less at this stage, so it tastes a bit bland, will result in the perfect flavor balance when everything is combined.
🕒 09:20
Add the cooled spinach, the wrapped imitation crab sticks, and the seasoned tofu to the bowl. Gently fold everything together, being careful not to crush the spinach.
🕒 10:07
Serve and enjoy!
🕒 10:34