My friend, Sachiko, also taught me this "essential" recipe for use when feeding a Japanese husband. And, HEY! He likes it!
The word, "sauce", is used very loosely. It never turns into a sauce, but mixes nicely with the slight moisture left in the cooked veggies.
I made this last night after NOT having made it for awhile. Jun asked for a taste. I gave her one. I asked her to let me put it in the fridge to chill. She said "no". She asked for a spoon. I gave her one. She stood there eating spinach! A beautiful sight for this mother's eyes! After watching her shovel in carrots with her lunch curry - influenced, I am sure by Auntie Yoko-chan, who babysat yesterday morning while I was at "oshigoto" - work, I was a truly happy Mama!
This mixture is wonderful when mixed with boiled and squeezed spinach, and good with green beans, asparagas, sweet peas (in the pod kind), and...well, try it on whatever you like.
When I made this last night, I was making it from a poor memory. Jun's love for it showed that I had, indeed, put too much sugar in it, so here is a better version I came up with!
Goma Ae
2 Tbsp. roasted sesamae seeds ground up. You can buy them like this, you can roast them on your own and grind them with a pestal and motar, or you can use a handy dandy grinder on your blender, etc.
1/2 Tbsp. sugar - I used 1 Tbsp. last night. Daddy loved it too! Too sweet, though.
1 tsp. soy sauce
a dash of salt
Mix this all up in a bowl and add 100-200 gm of cooked veggies. Mix gently with a fork or chop sticks. Put in the fridge, and you have a nice semi-sweet salad for dinner.
left-overs
11 years ago
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1 comment:
We love the goma salad dressing we brought home to America. It's great on salad, baked potatoes, meat, or whatever else is on your plate. It seems to give everything a richer flavor. Perhaps the best thing about it is that all the writing on the label is in Japanese ( which I can't read), so no guilt!
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