| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 93 |
| Fat | 5g |
| Saturates | 0.84g |
| Protein | 4g |
| Carbs | 8g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of water to a boil. Add the baby spinach and blanch for 30 seconds to 1 minute, until it just wilts. Drain the baby spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain and squeeze out any excess water.
Place the dried wakame seaweed in a small bowl and cover with warm water. Let it soak for 5 minutes until rehydrated and tender. Drain well and squeeze out any excess water. Set aside.
In a small dry pan, toast 2 tbsp white sesame seeds over a medium heat for 1-2 minutes until fragrant, stirring constantly to prevent them from burning. Transfer the sesame seeds to a mortar and pestle and lightly grind to release their oils. In a small bowl, whisk together the ground sesame seeds with the remaining dressing ingredients until the sugar dissolves and the dressing is well combined.
In a large bowl, toss the blanched spinach and rehydrated wakame with the sesame-mirin dressing until evenly coated. Transfer the gomaae to individual plates or a serving dish.
Sprinkle over more toasted sesame seeds, if desired, before serving.
