Spicy 'Goma-ae' Spinach

Name: Spicy 'Goma-ae' Spinach
Yield: 4 servings
Cuisine: British
Ingredients: 1 bunch (*about 250-300g) Spinach; 180 g packet x 2 Itokonnyaku/Shirataki *OR 100g Sweet Potato Noodles; <Spicy 'Goma-ae' Sauce>; 2 tablespoons Toasted Sesame Seeds *grated; 1 tablespoon Sugar; 2 tablespoons Soy Sauce; 1 clove Garlic *grated; 1-2 teaspoons Toban Djan (Chili Bean Sauce)

Hiroko Liston @hirokoliston

Melbourne, Australia

My family’s favourite ‘Goma-ae Spinach’ sometimes turns to this spicy ‘Goma-ae’ with Itokonnyaku/Shirataki for a change. Itokonnyaku or Shirataki is basically same as Konnyaku/Konjac made from grated Konnyaku Potatoes. They are very low in calories and good source of dietary fiber. It can be replaced with Sweet Potato Starch Noodles which has similar texture.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

1 bunch(*about 250-300g) Spinach
180 gpacket x 2 Itokonnyaku/Shirataki *OR 100g Sweet Potato Noodles
<Spicy 'Goma-ae' Sauce>
2 tablespoonsToasted Sesame Seeds *grated
1 tablespoonSugar
2 tablespoonsSoy Sauce
1 cloveGarlic *grated
1-2 teaspoonsToban Djan (Chili Bean Sauce)

Saved

Steps

1

Grind Toasted Sesame Seeds, add Sugar, Soy Sauce, Garlic and Toban Djan, mix well to make sauce.
2

Wash Spinach well and boil in boiling water until just tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm length.
3

Drain Itokonnyaku/Shirataki. Cut into 5cm length. Place in a saucepan, add Water to cover, bring to the boil and cook for 2 minutes, then drain.
4

Itokonnyaku/Shirataki contain a lot of water. To remove water, stir-fry with 1 teaspoon Sesame Oil until water is gone. If you use non-stick frying pan, just dry fry with no Oil.
5

If you use Sweet Potato Starch Noodles, cook according to the instruction and drain very well, then cut into 5cm length.
6

Combine Spinach, Noodles and the 'Goma-ae' Sauce.