True. Slight acidity can also help.
When I wilt spinach to make our in-house version of Goma-ae (because 'rona lockdowns fooked our local sushi restaurant
) I just steam it or nuke it with no oil but a sprinkle of lemon juice (not enough to taste, just to modify the acidity).Dunno if my Goma-ae is correct (didn't look it up, just winged it) but it tasted 99% like what we used to get at the restaurant (occasionally, we're not filthy rich). I'd rather be good, but I'll take luck any day
