I’m sharing my Japanese Spinach Salad dressed in savory sesame and topped with toasted sesame seeds, a Fresh Spinach Salad ideal as a side or a light meal.
I get a little obsessed with this Japanese Spinach Salad, it flips what you’d expect from a simple veggie side. Bright, lightly wilted fresh spinach gets a glossy, savory sesame dressing and the crunch of toasted sesame seeds on top, so every bite has texture.
It reads like a Fresh Asian Salad but somehow feels more honest, a dish you want on busy weeknights or when you need a quick showstopper among your Sides With Spinach. I wont give everything away, but that nutty finish keeps pulling me back, I usually eat half the bowl before dinner.
Ingredients
- Spinach: leafy, high in fiber and vitamin K, light iron, cooks down fast
- Toasted sesame seeds: crunchy, rich in healthy fats and calcium, adds nutty depth
- Soy sauce or tamari: salty umami, contains sodium, tamari gentler if gluten-free
- Mirin: sweet rice wine, brings gentle sweetness and glossy finish to dressing
- Toasted sesame oil: aromatic, intense sesame flavor, a little goes a long way
- Granulated sugar: quick sweetener, balances salt and umami, simple carbohydrate boost
- Dashi stock: optional, light umami broth from kombu and bonito, deepens savory notes
- Kosher salt: a pinch wakes flavors, use sparingly to avoid over-salting
Ingredient Quantities
- 1 lb (450 g) fresh spinach, stems trimmed (or baby spinach)
- 3 tbsp toasted sesame seeds, divided (2 tbsp ground for dressing, 1 tbsp whole for garnish)
- 2 tbsp soy sauce or tamari
- 1 tbsp mirin or sweet rice wine
- 1 tsp granulated sugar
- 1 tsp toasted sesame oil
- 1/4 tsp kosher salt or pinch of salt
- 1 tbsp dashi stock or water, optional
How to Make this
1. Bring a large pot of water to a rolling boil, add a pinch of salt, drop in the spinach and blanch for 15 to 30 seconds until just wilted, then immediately transfer to a bowl of ice water to stop cooking.
2. Drain the spinach, squeeze out as much water as you can by hand or wrap in a clean kitchen towel and twist, then roughly chop into 1 to 2 inch pieces.
3. Put 2 tbsp of the toasted sesame seeds in a mortar and pestle or small spice grinder and grind to a coarse paste or powder, it doesnt need to be perfect, slight texture is good.
4. In a small bowl whisk the ground sesame with 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp granulated sugar, 1 tsp toasted sesame oil, and 1/4 tsp kosher salt; add 1 tbsp dashi stock or water if the dressing seems too thick, taste and adjust soy or mirin if you want it saltier or sweeter.
5. If the sugar isnt dissolving try warming the dressing briefly in the microwave for 5 to 10 seconds then whisk again.
6. Toss the chopped, well drained spinach with the sesame dressing until evenly coated, let it sit for 2 to 5 minutes so the flavors soak in.
7. Transfer to a serving bowl and sprinkle the remaining 1 tbsp whole toasted sesame seeds over the top for crunch and aroma.
8. Final tip: dont overcook the spinach, squeeze out the liquid well so the dressing sticks, and you can serve this chilled or at room temperature.
Equipment Needed
1. Large pot for boiling the spinach
2. Big bowl for an ice water bath
3. Slotted spoon or tongs to transfer the spinach
4. Colander and a clean kitchen towel or cheesecloth for draining squeezing out water
5. Cutting board and a sharp knife for rough chopping
6. Mortar and pestle or a small spice grinder for the sesame seeds
7. Small mixing bowl and a whisk for the dressing
8. Measuring spoons (tbsp, tsp) and a tablespoon for the ingredients
9. Serving bowl and a spoon for tossing and plating
FAQ
Japanese Spinach Salad Recipe Substitutions and Variations
- Spinach: swap with baby arugula for a peppery kick, or use blanched Swiss chard if you want sturdier leaves. Use the same weight or about 4 cups packed, taste as you go.
- Ground toasted sesame seeds (for dressing): substitute 2 tbsp tahini for a smoother, richer dressing, or finely ground peanuts or peanut butter for a different nutty note; thin peanut butter with a little water so it blends.
- Soy sauce or tamari: use coconut aminos for a lower sodium, slightly sweeter option, or use reduced sodium soy sauce and then adjust to taste.
- Mirin: replace with 1 tbsp rice vinegar plus 1 tsp sugar or honey, or use a splash of sake plus 1/2 tsp sugar if you got it, then taste and tweak.
Pro Tips
1) Grind the sesame by hand if you can, mortar and pestle gives the best aroma and a little texture. If you use a spice grinder, pulse in short bursts so the oils dont heat up and make it greasy.
2) Get the spinach as dry as possible. Wrapping it in a clean towel and twisting or using a salad spinner works way better than just a quick squeeze, otherwise the dressing just slides off.
3) Taste as you go and be conservative with soy, its easy to over salt. Add mirin or a touch more sugar to balance, and if the sugar wont dissolve warm the dressing for a few seconds then whisk again.
4) Dont dress it all at once if you need to store it. Toss with half the dressing and add the rest just before serving to keep good texture, and toast the whole sesame seeds right before serving for best crunch and smell.
Japanese Spinach Salad Recipe
I’m sharing my Japanese Spinach Salad dressed in savory sesame and topped with toasted sesame seeds, a Fresh Spinach Salad ideal as a side or a light meal.
4
servings
91.7
kcal
Equipment: 1. Large pot for boiling the spinach
2. Big bowl for an ice water bath
3. Slotted spoon or tongs to transfer the spinach
4. Colander and a clean kitchen towel or cheesecloth for draining squeezing out water
5. Cutting board and a sharp knife for rough chopping
6. Mortar and pestle or a small spice grinder for the sesame seeds
7. Small mixing bowl and a whisk for the dressing
8. Measuring spoons (tbsp, tsp) and a tablespoon for the ingredients
9. Serving bowl and a spoon for tossing and plating
Ingredients
1 lb (450 g) fresh spinach, stems trimmed (or baby spinach)
3 tbsp toasted sesame seeds, divided (2 tbsp ground for dressing, 1 tbsp whole for garnish)
2 tbsp soy sauce or tamari
1 tbsp mirin or sweet rice wine
1 tsp granulated sugar
1 tsp toasted sesame oil
1/4 tsp kosher salt or pinch of salt
1 tbsp dashi stock or water, optional
Directions
- Bring a large pot of water to a rolling boil, add a pinch of salt, drop in the spinach and blanch for 15 to 30 seconds until just wilted, then immediately transfer to a bowl of ice water to stop cooking.
- Drain the spinach, squeeze out as much water as you can by hand or wrap in a clean kitchen towel and twist, then roughly chop into 1 to 2 inch pieces.
- Put 2 tbsp of the toasted sesame seeds in a mortar and pestle or small spice grinder and grind to a coarse paste or powder, it doesnt need to be perfect, slight texture is good.
- In a small bowl whisk the ground sesame with 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp granulated sugar, 1 tsp toasted sesame oil, and 1/4 tsp kosher salt; add 1 tbsp dashi stock or water if the dressing seems too thick, taste and adjust soy or mirin if you want it saltier or sweeter.
- If the sugar isnt dissolving try warming the dressing briefly in the microwave for 5 to 10 seconds then whisk again.
- Toss the chopped, well drained spinach with the sesame dressing until evenly coated, let it sit for 2 to 5 minutes so the flavors soak in.
- Transfer to a serving bowl and sprinkle the remaining 1 tbsp whole toasted sesame seeds over the top for crunch and aroma.
- Final tip: dont overcook the spinach, squeeze out the liquid well so the dressing sticks, and you can serve this chilled or at room temperature.
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: 136g
- Total number of serves: 4
- Calories: 91.7kcal
- Fat: 4.84g
- Saturated Fat: 1.05g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 2g
- Cholesterol: 0mg
- Sodium: 594mg
- Potassium: 635mg
- Carbohydrates: 10.1g
- Fiber: 3.2g
- Sugar: 4.1g
- Protein: 4.9g
- Vitamin A: 10550IU
- Vitamin C: 31.5mg
- Calcium: 177mg
- Iron: 4mg
