Gomae is my absolute favourite side dish to order at Japanese restaurants. Traditionally this dish is made of boiled spinach, which is topped with a thick sauce that tastes almost like peanut butter. When combined the dish is nutty tasting with a wonderful combination of sweet and salty flavours.
For this version of Gomae, I swapped the spinach for green beans but you could also use steamed asparagus. I made a healthier grain free variation of the sauce by skipping the mirin and sake, and adding in a bit of tahini. The sauce is incredibly creamy with bits of ground sesame seeds that add a delicious texture. When making this recipe don’t forget to toast the sesame seeds, it’s a key step that transforms the flavours in this dish.
This is a really healthy dish you could prepare as a snack, or side dish. The beans can be cooked and the sauce made up to a day in advance and then added together before serving.
- 250 grams green beans
- 2½ tablespoons sesame seeds
- 1 tsp honey*
- 1 tbsp tahini
- 1½ tbsp tamari
- 1 tbsp water
- Place the sesame seeds in a frying pan (with no oil) on medium heat and toast for 3-5 minutes, stirring to ensure they brown evenly.
- Put 2 tablespoons of the toasted sesame seeds in a pestle and mortar and grind until they are broken down into a crumbly mixture.
- In a bowl combine the honey, tahini, tamari, water and ground sesame seeds and whisk together.
- Remove the tops of the green beans and cut in half if they are quite long. Bring a pot of water to a boil and cook the green beans for 4 to 5 minutes until they are tender but not mushy. Remove from the heat and quickly rinse in water once they have reached the desired doneness before plunging in a bowl of ice cold water.
- Once the beans have cooled, drain and place in a bowl. Top with the sauce and stir until they are well coated. Sprinkle with the remaining ½ tbsp before serving.
- pestle and mortar 2 tbsp and ½ tbsp for top
- whisk everything together