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Asparagus Gomae

Asparagus Gomae

Tender-crisp, skillet-cooked asparagus the savory-sweet gomae treatment.

By Elizabeth MindreauNovember 8, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

In the Japanese kitchen, gomae refers to a dish, commonly a vegetable, dressed with a savory-sweet toasted sesame sauce. Here we give tender-crisp, skillet-cooked asparagus the gomae treatment. Look for medium-size asparagus, ones that are about the size of a pencil, and make sure to trim off the tough, woody parts at the base of the spears. This can be served warm, at room temperature or even lightly chilled.

Tip

Don’t forget to dry the asparagus before adding it to the skillet. Any remaining water droplets will create steam and prevent browning.

Ingredients
  • ¼

    cup sesame seeds

  • 1

    tablespoon mirin

  • 1

    tablespoon soy sauce

  • 1

    tablespoon sake

  • 2

    teaspoons white sugar

  • ⅛ - ¼

    teaspoon cayenne pepper (optional)

  • 1

    tablespoon grapeseed or other neutral oil

  • 1 ½

    pounds medium asparagus, trimmed and cut on the diagonal into 2-inch lengths

  • Kosher salt and ground black pepper

Step 1

In a 12-inch skillet over medium, toast the sesame seeds, stirring often, until lightly browned, 2 to 3 minutes.

Cool completely, then pulse in an electric spice grinder or grind in a mortar with pestle until fragrant and coarse.

Step 2

In a large bowl, stir together the sesame seeds, mirin, soy sauce, sake, sugar and cayenne (if using).

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the asparagus and ¼ teaspoon salt, then cook, stirring only a few times, until lightly charred, about 3 minutes.

Step 3

Add 3 tablespoons water, then immediately cover. Reduce to low and cook, stirring just once or twice, until the asparagus is tender-crisp and the pan is dry, 2 to 3 minutes.

Add the asparagus to the bowl with the sesame mixture and toss to coat.

Taste and season with salt and black pepper, then transfer to a serving dish.

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