Sunday, January 2, 2011
Gomae is traditionally made with spinach, but I don't like spinach. C doesn't like kale, but he was born to suffer.
Put a large pot of water on the stove and bring to a boil. Wash and stem one bunch of dinosaur kale. (I think pretty much any kind of kale would work, though purple kale might be strange.) When the water is boiling, cook the kale until tender- 2-5 minutes. (Frequent tasting is necessary. Also, this is possibly a waste of very delicate kale. Make tabouli.) Drain the kale and rinse with cold water to cool. Squeeze out the water, leaving the kale in ever so appetizing green wads. Cut wads into half inch slices.
Toast 3 tbs sesame seeds over medium heat. Reserve 1 tbs and crush the rest lightly with a spoon. Mix 1/2 tsp sugar, 1 tsp water, 2 tbs soy sauce, and 1 tbs mirin until the sugar dissolves. (If you don't have mirin, add a full tsp of sugar and an extra tsp of water or white wine or sake.) Add crushed sesame seeds and mix with kale. Arrange dressed kale on plates and garnish with remaining sesame seeds. Add two drops of toasted sesame seed oil to each plate. Eat.