I modified this recipe from an old cook book from the 70s, (The Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners
). It's not a traditional Japanese Horenso Goma-ae recipe but it tastes pretty darn close to me.INGREDIENTS
2-3 bunches spinach
1 cup tahini
1 1/2 tbsps shoyu (natural soy sauce) or to taste
1 1/2 tbsps honey
juice from 1/2 a lemon
1 1/2 tbsps sesame seeds or to taste
PREP
1. spinach
Wash the spinach thoroughly (trim about 1 1/2 inches off the bottom)
Chop into coarse pieces
Place the wet spinach in a medium saucepan over medium-low heat; cover and steam in its own moisture for 5 minutes or until the spinach shrinks and turns bright green
2. sesame paste
Combine the tahini, shoyu, honey, lemon and sesame seeds in a medium bowl
Place the spinach in individual serving bowls, top with a large spoonful of sesame paste and sprinkle with sesame seeds
Makes 2-4 servings
