Chef Glo’s Splendid Kitchen goes to Japan for easy Japanese or Japan themed recipes that you can serve for Valentine’s Day.
Gomaae – Spinach with Sesame Dressing
- 1 bag of ready to eat baby spinach
- 1 tsp of mirin
- 3 tbsp roasted white sesame seeds
- 1 1/2 tbsp soy sauce
- 1 tbsp white sugar
- Salt to taste
- 1 tbsp vinegar
- Wash and rinse spinach and make sure there is no visible dirt. Remove excess stems. Pat dry with a paper towel.
- Prepare an ice bath and set it aside.
- Fill a large pot halfway with water, add vinegar, salt and bring to a rolling boil.
- Heat a skillet to low heat and toast sesame seeds. In a small bowl, combine the sesame seeds, soy sauce, sugar, sake, and mirin. Mix well.
- Add spinach to boiling water and cook for 30-45 seconds. Drain and soak with ice bath until cooled.
- Drain the spinach and make sure to remove as much water as possible. Collect the spinach and roughly chop.
- Toss the spinach in the sesame dressing.
- ⅔ cup mirin
- ½ tsp dashi powder or seasoning
- ⅔ cup water
- ⅔ cup soy sauce
- 1-2 tablespoon brown sugar
- 1 lb beef ribeye, sliced into very thin strips
- 8 ounces firm tofu, cut into steaks
- 8-12 pieces shiratake mushrooms
- 1 package enoki mushrooms
- 1 medium yellow onion, sliced into rings
- 8 scallions, cut into 2 inch pieces
- 1 small napa cabbage, cut into 1 to 2 inch segments
- Carrots sliced into circles or strips
- 8 ounces noodles, shiratake, vermicelli or udon
- To make sukiyaki broth or Warishita combine the first five ingredients in a small pot and bring to a rolling boil and simmer for 1 minute. Turn off heat and set aside.
- If you are using udon or shirataki noodles, cook the noodles in boiling water for about a minute then drain. If using vermicelli or glass noodles, soak in boiling water for about 20 minutes before using.
- In a medium sized brasier or medium depth pot, heat up the meat for 30 seconds and add a small amount of sukiyaki sauce. Arrange the vegetables and noodles. Cover and let simmer for about 3-5 minutes. Serve immediately.
- 4 cups freshly cooked rice
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 medium cucumber diced
- 2 cups Kani shredded or cut into chunks
- 8oz cream cheese
- ¼ cup Japanese mayonnaise
- Shriracha sauce, optional
- salt to taste
- 20 sheets Korean roasted seaweed sheets
Directions for SUSHI RICE
- Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
- Pour the mixture to the freshly cooked rice and toss until evenly distributed.
Directions for CREAMY TOPPING
- In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
- Add in the chopped Kani, and ¾ of the cucumber. Make sure to leave enough kani and cucumber for additional layering later. Add salt to taste.
- In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Furikake on top of rice until fully covered.
- Add the creamy topping then spread evenly. Sprinkle the remaining kani and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
- Bake at 350°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.
I hope you enjoyed this recipe. We would love to hear your feedback, please tag us @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.
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