Kale Gomae Recipe
While some lucky folks made the ingenious decision to book a Japan ski trip this winter, the majority of us were left scrolling with envy, watching daily pow reels and delicious dining photos taking over our feed. Rather than dissolve in despair, we have two suggestions to get you through this tough time.
- To avoid repeated regret, book a Whitecap Japan trip for 2025 (details here)
- Satisfy your tastebuds with some home-made Japanese cuisine.
Our head cook Lisa Graham-Knight serves up a mean Kale Goma-ae, which is a perfect side for an asian inspired dinner, or a great healthy après snack, alongside a bowl of miso soup. Check out Lisa’s easy recipe below.
Ingredients
Serves 2. Double ingredients for 4.
– One bunch green kale
– 1/4 cup / 60g tahini
– 2 tablespoons soy sauce
– 4 1/2 tsp mirin (or maple syrup)
– 4 1/2 tsp rice vinegar
– 1 tablespoon water
– 4 1/2 tsp chives
– 4 1/2 tsp black and white sesame seeds
For the kale :
- Use one bunch green kale washed and torn into large bite size pieces
- Quickly steam the kale by boiling 1/4 cup in of water in a pot. Add the kale and toss with tongs until slightly wilted and bright green in colour, approx 3-4 min.
- Transfer only the kale, no water, to a bowl to cool, then make the dressing.
For the dressing:
- Combine all dressing ingredients except chives and sesame seeds with a hand blender
- Squeeze out water from the cooled kale, then toss with dressing chives and mixed lightly toasted sesame seeds.
どうぞ (douzo)! A quick taste of Japan at home. Hopefully it will tide you over until an epic powder mission to Japan in 2025.
