- Goma-ae is a popular Japanese dish that highlights the seasonal freshness of vegetables, like asparagus, by dressing them in a sweet and savory sesame sauce.
- The goal is to enhance the natural, slightly sweet flavor of asparagus with a nutty, rich sesame dressing, offering a crunchy texture contrast.
- 1 bunch of asparagus
- 2 tablespoons of sesame seeds
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of mirin
- Trim the asparagus and blanch in boiling water until bright green and tender, then plunge into ice water to stop the cooking process.
- Toast the sesame seeds lightly, then grind them into a powder using a mortar and pestle.
- Mix the ground sesame seeds with soy sauce, sugar, and mirin to form a paste.
- Toss the cooled asparagus in the sesame paste until evenly coated.
- Serve chilled or at room temperature.
- When choosing asparagus, look for firm, bright green stalks with tightly closed tips.
- Do not overcook the asparagus; it should be tender yet retain a slight crunch.
- Grinding the sesame seeds just before making the paste will enhance the flavor significantly.