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Áé’mono is a Japanese blanched vegetable such as string beans, spinach, cauliflower, broccoli and all kinds of vegetables, served with áé /dressing. It is a staple dish in Japanese cooking, most commonly made of sesame áé. There are many types of ingredients used to make áé, including tofu, called shiroáé (white áé) or with miso called misoáé. This time, I will cover three of these áé over blanched string beans and spinach.
To make áé, it is best to use suribachi, equivalent to mortar-and-pestle. Japanese suribachi is pottery baked with decoratively grooved surface (as seen in the photo) which helps when grinding ingredients into paste with a wooden pestle.
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Goma’áé • ごま和え • Sesame Dressing
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This áé recipe is enough for 120 g/ 4 oz blanched string beans.
• 2 Tbsp toasted sesame
• 1 tsp sugar
• ½ tsp low-sodium soy-sauce
• ½ tsp mirin (Mizkan honteri non-alcoholic mirin)
• 2 tsp water
◊ Grind dry ingredients in suribachi into a thick paste. Add wet ingredients and grind for a few seconds more. Add blanched string beans, fold in with silicone spatula. Dish out in individual bowls or a larger bowl, garnish/sprinkle with sesame seeds and serve.
~ どうぞめしあがれ • Douzo Meshiagare ~
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Kurumi’áé • くるみ和え • Walnut Dressing
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This áé recipe is enough for 120 g/ 4 oz blanched string beans.
• 2 Tbsp walnuts
• 1/8 tsp low-sodium soy-sauce
• 1 Tbsp mirin (Mizkan honteri non-alcoholic mirin)
◊ Grind walnuts in suribachi into a thick paste. Add wet ingredients and grind for a few seconds more. Add blanched string beans, fold in with silicone spatula. Dish out in individual bowls or a larger bowl, garnish/sprinkle with some minced walnuts and serve.
~ どうぞめしあがれ • Douzo Meshiagare ~
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Peanuts’áé • ピーナッツ 和え • Penuts Dressing
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This áé recipe is enough for 120 g/ 4 oz blanched spinach.
• 1 Tbsp peanut butter
• 1 Tbsp sugar
• ½ tsp low-sodium soy-sauce to taste
• ½ tsp Japanese rice vinegar
◊ Grind all peanut butter and sugar in suribachi into a thick paste. Add wet ingredients and grind for a few seconds more. Add blanched spinach, fold in with silicone spatula. Dish out in individual bowls or a larger bowl, garnish/sprinkle with minced peanuts and serve (I added some sliced blanched chikuwa/fishcake on top).
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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These are delicious dressings Fae. I have been looking for a good homemade sesame dressing.
Thankyou
Fae – These look absolutely fabulous – and so easy. I haven’t had time to comment on all, but I love this Japanese series you are doing…
Everything looks so perfect Fae, very appetizing. I have got to try those dressings!
If I could have a wish what I would like for lunch today – it would be this! And your stuffed beancurd skin! I was reading your comments above and they are just as helpful as the post. Sam sends his love and we think you are one amazing chef! Hugs xxx
How delicious!
Delicious dressing Fae
Delicious! I love your presentation too. The sliced blanched fishcake on the spinach is really nice!
Your vegetables are very stylish.
Lovely! Informative as always. Problem: I want a suribachi now!
I wish I had a suribachi but I will go and get some mirin, I’d really like to try these dressings. I don’t think I’ve ever had aé but they all sound like tastes/textures that would be delicious.
I’ve tasted Goma-aé with spinach before and love it, and Kurumi-aé has been on my to-do list for a while, but I didn’t know about Peanuts-aé! Must be just as delicious!
Very interesting dressings. Look and sound great. Healthy veggies too!
Peanut butter and spinach? I would never have thought of that! They all look delicious!
They are so interesting and surprisingly simple. Thanks for sharing the recipes.
Delicious of course since you made it Fae!