Spicy 'Goma-ae' Spinach

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

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.

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.

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.

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

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