I just made gomae with Japanese Spinach and it’s the nutty, punchy side that makes me question every bland salad I’ve ever tolerated.
I can’t shut up about gomae. I love how Japanese Spinach hits the plate with this nutty sesame thing that makes me keep stealing spoonfuls while no one’s looking.
I get obsessed when the toasted white sesame seeds grind into a paste and a flash of soy sauce steals in, salty and simple. It’s not sentimental, it’s straight-up delicious, a Japanese Side Dish that refuses to be boring.
And I bring it to dinners to annoy people who expect heavy food. But it wins every single time.
Simple, sharp, stubbornly good. I want more.
Right now. No shame in stealing.
Ingredients
- Spinach: fresh green base, mild bitterness that makes the dressing pop, really healthy.
- Toasted white sesame seeds: nutty crunch and tiny pops of texture, adds body.
- Soy sauce: salty umami that ties everything together, deep savory backbone.
- Sugar: balances the salt, gives a gentle sweet counterpoint, not cloying.
- Mirin: lightly sweet rice wine, adds roundness and that subtle glossy finish.
- Sesame oil: basically a fragrant hint, warm and toasty aroma you’ll notice.
- Dashi or warm water: loosens the dressing, keeps texture smooth and palatable.
- Pinch of salt: helps the greens relax during blanching, simple necessary tweak.
- Ice water: shocks the spinach, keeps color bright and texture pleasantly crisp.
Ingredient Quantities
- 1 lb (about 450 g) fresh spinach, tough stems trimmed
- 3 tablespoons toasted white sesame seeds, lightly crushed
- 1 1/2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil (optional but nice)
- 1/4 cup dashi stock or warm water, to loosen the dressing as needed
- Pinch of salt for blanching the spinach
- Ice water for shocking the spinach after blanching
How to Make this
1. Bring a large pot of water to a rolling boil, add a generous pinch of salt, then drop in the spinach and cook just until wilted, about 30 to 45 seconds for baby leaves and up to 1 minute for larger leaves.
2. Meanwhile fill a large bowl with ice water for shocking the spinach so it stops cooking and stays bright green.
3. Using a slotted spoon or tongs lift the spinach out of the boiling water and immediately plunge it into the ice water bath; leave it there a minute or two until fully cooled.
4. Squeeze the excess water from the spinach by hand or wrap the spinach in a clean kitchen towel and press gently; you want it damp not dripping. Trim any tough stems if you left them on, then roughly chop into bite size pieces.
5. In a small bowl combine the toasted white sesame seeds (lightly crushed with a mortar and pestle or the back of a spoon), soy sauce, granulated sugar, mirin and the optional teaspoon of sesame oil. Stir until the sugar mostly dissolves.
6. If the dressing seems too thick or intense, add up to 1/4 cup warm dashi stock or warm water a little at a time to loosen and mellow the dressing to your taste.
7. Taste and adjust seasoning, adding a bit more soy for saltiness or a touch more sugar for balance. The sesame seeds should give a nutty texture, so if you like it more paste-like, crush more of them.
8. Toss the chopped, drained spinach with the dressing until evenly coated. Let it sit a few minutes so the flavors meld, then give it a final squeeze to remove any remaining liquid before serving.
9. Transfer to a serving dish and sprinkle a few whole or coarsely crushed sesame seeds on top for extra crunch and looks. Serve at room temperature or slightly chilled.
10. Leftovers keep a day in the fridge but the texture softens, so I usually make just enough for a meal or two.
Equipment Needed
1. Large pot for blanching the spinach
2. Slotted spoon or tongs to lift the leaves out quickly
3. Large bowl for an ice water bath to shock the spinach
4. Colander or spider strainer to drain excess water
5. Clean kitchen towel or cheesecloth to squeeze out moisture
6. Cutting board and a sharp knife for trimming and chopping
7. Small bowl and spoon for mixing the dressing (plus measuring spoons)
8. Mortar and pestle or the back of a spoon to lightly crush the sesame seeds
FAQ
Gomae (Japanese Spinach Salad) Recipe Substitutions and Variations
- Spinach: Use baby bok choy or blanched Swiss chard instead. Both hold up well when tossed with sesame dressing, just chop coarser if the stems are thick.
- Toasted white sesame seeds: Swap in toasted black sesame seeds or a blend of sesame and chopped roasted peanuts for extra crunch and a nuttier flavor.
- Mirin: Replace with a mix of 1 tablespoon sake (or dry sherry) plus 1/2 teaspoon sugar, or just use 1 tablespoon rice vinegar plus 1/2 teaspoon sugar if you don’t have alcohol.
- Dashi stock: Use warm low-sodium chicken or vegetable broth, or simply warm water with a pinch of bonito powder or a little soy sauce to add umami if you need a quick workaround.
Pro Tips
1) Don’t overcook the spinach. Boil just till it wilts, then shock in ice water fast, or it’ll get mushy and dull. If you’re unsure, pull a leaf out after 30 seconds and check it.
2) Get the water out right. Wrap the spinach in a clean towel and press, or twist gently with your hands until damp not dripping. Extra water dilutes the dressing and makes the dish soggy.
3) Crush the sesame seeds more if you want a creamier, coat-every-leaf finish; leave them coarser if you want a crunchy pop. Toasting them a hair longer brings out nuttier flavor, but watch closely or they burn.
4) Add the dashi or warm water a little at a time while tasting. A splash will tame saltiness and open the flavors, but too much will make it bland. If storing, keep the dressing separate and dress just before serving to preserve texture.
Gomae (Japanese Spinach Salad) Recipe
I just made gomae with Japanese Spinach and it’s the nutty, punchy side that makes me question every bland salad I’ve ever tolerated.
4
servings
99
kcal
Equipment: 1. Large pot for blanching the spinach
2. Slotted spoon or tongs to lift the leaves out quickly
3. Large bowl for an ice water bath to shock the spinach
4. Colander or spider strainer to drain excess water
5. Clean kitchen towel or cheesecloth to squeeze out moisture
6. Cutting board and a sharp knife for trimming and chopping
7. Small bowl and spoon for mixing the dressing (plus measuring spoons)
8. Mortar and pestle or the back of a spoon to lightly crush the sesame seeds
Ingredients
1 lb (about 450 g) fresh spinach, tough stems trimmed
3 tablespoons toasted white sesame seeds, lightly crushed
1 1/2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon mirin
1 teaspoon sesame oil (optional but nice)
1/4 cup dashi stock or warm water, to loosen the dressing as needed
Pinch of salt for blanching the spinach
Ice water for shocking the spinach after blanching
Directions
- Bring a large pot of water to a rolling boil, add a generous pinch of salt, then drop in the spinach and cook just until wilted, about 30 to 45 seconds for baby leaves and up to 1 minute for larger leaves.
- Meanwhile fill a large bowl with ice water for shocking the spinach so it stops cooking and stays bright green.
- Using a slotted spoon or tongs lift the spinach out of the boiling water and immediately plunge it into the ice water bath; leave it there a minute or two until fully cooled.
- Squeeze the excess water from the spinach by hand or wrap the spinach in a clean kitchen towel and press gently; you want it damp not dripping. Trim any tough stems if you left them on, then roughly chop into bite size pieces.
- In a small bowl combine the toasted white sesame seeds (lightly crushed with a mortar and pestle or the back of a spoon), soy sauce, granulated sugar, mirin and the optional teaspoon of sesame oil. Stir until the sugar mostly dissolves.
- If the dressing seems too thick or intense, add up to 1/4 cup warm dashi stock or warm water a little at a time to loosen and mellow the dressing to your taste.
- Taste and adjust seasoning, adding a bit more soy for saltiness or a touch more sugar for balance. The sesame seeds should give a nutty texture, so if you like it more paste-like, crush more of them.
- Toss the chopped, drained spinach with the dressing until evenly coated. Let it sit a few minutes so the flavors meld, then give it a final squeeze to remove any remaining liquid before serving.
- Transfer to a serving dish and sprinkle a few whole or coarsely crushed sesame seeds on top for extra crunch and looks. Serve at room temperature or slightly chilled.
- Leftovers keep a day in the fridge but the texture softens, so I usually make just enough for a meal or two.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 4
- Calories: 99kcal
- Fat: 4.95g
- Saturated Fat: 0.65g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 2g
- Cholesterol: 0mg
- Sodium: 465mg
- Potassium: 650mg
- Carbohydrates: 9.5g
- Fiber: 3.25g
- Sugar: 4.3g
- Protein: 4.9g
- Vitamin A: 10575IU
- Vitamin C: 31.5mg
- Calcium: 177mg
- Iron: 4.1mg
