Food and Travel & Food and Travel
A small cream bowl of dark green spinach bundles coated in ground sesame dressing, sesame seeds scattered over
side Japanese vegetarianvegandairy-freegluten-free-optionlow-carb

Spinach gomae

Blanched spinach dressed with a nutty sesame and soy sauce. Served cool or at room temperature, beside fish, rice bowls, grilled meat, tofu, or noodles.

Prep10 min
Cook2 min
Servings4
Cook mode

Ingredients

Units
Servings
4
  • 300 g fresh spinach
  • 24 g toasted sesame seeds
  • 15 ml soy sauce or tamari
  • 4 g sugar or maple syrup
  • 5 ml mirin (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Bring a pot of water to a boil. Blanch the spinach for 30 to 45 seconds, just until wilted.
  2. Transfer to cold water, then drain and squeeze out excess water.
  3. Cut the spinach into bite-size lengths.
  4. Crush or grind the sesame seeds until coarse and fragrant.
  5. Mix the sesame with soy sauce, sugar or maple syrup, and optional mirin.
  6. Toss the spinach with the sesame dressing and serve cool or at room temperature.

Notes

  • Use tamari for gluten-free.
  • For keto, use a keto-friendly sweetener or reduce the sweetener to a pinch.
  • The key is squeezing the spinach well so the dressing stays nutty instead of watery.

Good with

Sources consulted

Based on the classic Japanese sesame-spinach dish.

From Christoph Mayer

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