Sorry for the weird lighting in this photo. The sun was shining brightly through the window and I just couldn’t get it right. This dish comes together very simply once you have a few things made in advance. I started making homemade kimchi a while ago to avoid a lot of the salt and fish sauce. My favourite recipe for kimchi is from Dr. Ben Kim. I love the addition of grated fruit and the step by step photos are great.
The smoked tofu recipe comes from Grouprecipes.com and it turned out great. I will definitely be using this recipe again for sandwiches. I would just say to ease up on the liquid smoke a bit as that stuff packs quite the punch and can be a bit overwhelming if you add too much. 1/2 tsp. is more than enough!
The spinach gomae is just in my head after years of making it. This is more like the gomae you would get in Japan and not at all like North American sushi restaurant gomae which usually uses peanut butter and includes a big dollop of sweet, sticky sauce on top. Regular gomae is usually just sake, mirin, soy sauce, sugar and ground sesame seeds. I just kind of wing it. Steam the spinach and squeeze out as much moisture as you can. Grind the sesame seeds in a spice grinder or invest in a Japanese grinder which is kind of like a mortar and pestle with grooves in the mortar part. Chill the spinach at which point you can squeeze together and slice into pieces or not as I didn’t bother to do in the photo above. Add sauce and enjoy!
All of this is put atop Japanese short grain sticky rice with some slices of avocado. Mmmmmmmm…