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Author Notes: The Goma-ae (literally, "sesame-mixed") is one of the most basic and versatile Japanese dishes.
If you have soy sauce, sesame seeds and a bit of sugar, you can make the sesame sauce in no time, and it goes perfect not just with dark, leafy greens but also with varieties of vegetables, in any season. —Kyoko Ide
- 1/2 bunch kale, stalks removed, cut into bite size pieces
- 2 tablespoons toasted sesame seeds
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon water
- Grind the sesame in a mortar until the seeds are mostly broken.
- Add sugar and soy sauce to the sesame and mix well. Set aside.
- Put 1 cm water and kale into a pot, cover, and turn on the heat to medium-high. After about 4 minutes, turn the kale upside down so that all the kale cooks evenly.
- When the kale is cooked (about 8-10 minutes), drain well, and mix with the sesame sauce.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens