Description
A refreshing and nutritious Japanese side dish featuring tender blanched spinach dressed in a rich, nutty sesame sauce. This classic ‘Goma-ae’ preparation highlights the natural sweetness of spinach with a perfect balance of umami and toasted sesame flavors.
Ingredients
Scale
- 10 oz (300g) fresh spinach, roots trimmed
- 3 tbsp white sesame seeds, toasted
- 1½ tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ tsp dashi powder (optional)
- 1 tsp sesame oil
- Pinch of salt (for blanching)
- Optional garnishes: bonito flakes, toasted black sesame seeds
Instructions
- Blanch Spinach: Bring a pot of salted water to boil. Holding spinach by stems, dip leaves in for 15 seconds, then submerge whole bunch for 10 more seconds. Immediately transfer to ice water.
- Prepare Spinach: Drain well and squeeze out excess water gently. Cut into 2-inch lengths.
- Make Dressing: Grind 2 tbsp sesame seeds in a suribachi (Japanese mortar) until oily. Add soy sauce, mirin, sugar, and dashi powder; mix into a paste.
- Combine: Toss spinach with dressing until evenly coated. Drizzle with sesame oil.
- Serve: Garnish with remaining sesame seeds and bonito flakes if using. Serve chilled or at room temperature.
Notes
- For vegan version: Omit dashi and bonito flakes
- Texture tip: Leave some sesame seeds whole for crunch
- Make ahead: Dressed salad keeps well refrigerated for 1 day
- Serving suggestion: Mold into small towers for elegant presentation
- Variation: Substitute with baby bok choy or komatsuna greens
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Side Dish
- Method: Blanching
- Cuisine: Japanese
Nutrition
- Serving Size: ½ cup
- Calories: 65
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg