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Goma Ae any day


Having eaten this dish off of many a Japanese conveyor-belt, I’d never actually tried to re-create it. This was one of the simplest dishes I made on the Vegetarian Diploma at the incredible Demuth’s Vegetarian Cookery School late last year and I have guzzled on this as a main meal and as a healthy snack ever since. An excellent healthy-zen-vibes savoury snack with the most simple of ingredients makes such a tasty, fresh dish. You could use any veg or tofu for this dish, but the crunchy, bitter green works best with the nutty, sweet sticky dressing.

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Ingredients:

  • 200g Seasonal green vegetables (kale, spinach, french beans, broccoli, flowering sprouts, cavalo nero, etc)

Dressing:

  • 3 tbsp sesame seeds
  • 1 tbsp shoyu
  • 1 tbsp light brown sugar
  • Use a Japanese suribachi, which is a traditional pestle and mortar. Alternatively a spice grinder or sturdy pestle and mortar could be used.

Method:

  1. Wash and cut your chosen vegetables into bite sized pieces.
  2. Steam or stir fry until cooked to taste (I like them as crunchy as can be) and cool down under running water.
  3. Drain excess water and leave to drip on kitchen paper.
  4. Roast the sesame seeds in a pan and until a golden colour, keep the heat low!
  5. Mash/grind all of the dressing ingredients until it becomes a paste.
  6. Mix shoyu and sugar well then add to prepared vegetables.

Tips:

  • If the paste is too hard to mix, add a little of the warm water that came from the steamed vegetables.
  • It is very easy to burn sesame seeds, when you are roasting it always move the pan around on a low heat.
  • Invest in a wee frying pan for spices (also great for little rice pancakes and perfectly round fried eggs!)

Vegan, can be gluten free using Tamari instead of Shoyu.

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