Category Archives: Recipes

Gomae Recipe

Japanese gomae is a cold side dish of wilted spinach and a toasted sesame dressing.

The first time I made it I followed exactly the recipe from aheadofthyme.com and tried it out on Lynelle , Jessica, and Patrick. It was alright, and I learned a couple key things about serving this dish: it takes an obscene amount of greens to get any substantial amount, and, don’t skip the step of toasting the seeds.

Today I thought I’d give it a second try, and WHOA success. It was so darn yum, my family immediately devoured every bite and I didn’t get a picture.

This time instead of a tiny side dish portion, I wanted to make an entree meal out of it. Right away I doubled the sauce ingredients. This time around I learned that you can achieve the same flavour and texture by blending it all together. For the greens I used up half our CSA box of greens for this week (which was komatsuna, pac choy, red/green tatsoi, leaf cabbage, etc etc) plus a whole bag of frozen organic spinach.

This made a heaping pile of nutrient dense greens in each bowl, over which I generously poured all of the sauce. Some canned salmon on the side from Oyster Bay was a tasty accompaniment (a gift from Larissa). Since gomae is supposed to be served cold, it’s a great make-ahead meal, ready to serve out of the fridge in a moments notice. I made this entire dinner at 3pm then served it at 5:30.

Here’s my version of the recipe.

Gomae Entree

Steam & cool 800g of greens.

Toast 8 tablespoons of sesame seed in a dry pan. Reserve 2 tablespoons for garnishing.

Dissolve 1/2 teaspoon of cornstarch in

8 tablespoons of water.

Add to a blender or processor:

The cornstarch and water.

The 6 tablespoons of toasted sesame.

4 tablespoons of tamari or soy sauce.

3 tablespoons of honey

Blend until smooth, then cool completely. Serve next to preserved fish or roasted vegetables. Pour sauce over cold steamed greens and garnish with remaining sesame seeds.

Crispy Maple Glazed Brussels

…or “How to get your kid to eat 25 tiny cabbages”

This is a pretty simple recipe, with one fallible quality: you need 2 pans. Overcrowding will retain too much moisture close to the sprouts, and water is the enemy of crispiness. So either do two batches or use two pans. Trust.

Stuffed Cabbage

Yum yum. Many tins for the freezer

  • Cook 2 cups of rice, then cool.
  • Sautée in butter: 3 grated carrots, 3 minced onion, 6 cloves crushed garlic, chopped Asian greens, then cool.
  • Assemble filling by mixing 2lbs ground beef, the sautéed stuff, the cooked rice, 2 eggs, 2 cups of tomato sauce, chopped fresh tomato, spices, salt.
  • Core and blanche cabbage
  • Prep containers by “greasing” the bottoms with tomato sauce.
  • Roll that bizniss and don’t stop till you get enough
  • Seal tight & freeze!
  • To make: thaw for half a day, then put into 350 oven for 1.5 hours.