📝 About This Recipe
A cornerstone of Japanese home cooking, Spinach Goma-ae is a masterclass in balancing earthy, nutty, and savory-sweet flavors. This classic 'aemono' (dressed dish) features succulent blanched spinach enveloped in a rich, freshly toasted sesame paste that provides a satisfyingly creamy texture without any dairy. It is the perfect refreshing side dish that brings a vibrant pop of color and a boost of nutrients to any traditional Japanese meal.
🥗 Ingredients
Main Ingredients
- 2 large bunches Fresh Bunched Spinach (approx. 1 lb/500g, preferably with roots attached for traditional prep)
- 1 teaspoon Kosher Salt (for the blanching water)
- 1 large bowl Ice Water (to stop the cooking process)
The Goma-ae Dressing
- 4 tablespoons White Sesame Seeds (unroasted/raw preferred for maximum aroma)
- 1.5 tablespoons Granulated Sugar (adjust to taste)
- 1.5 tablespoons Japanese Soy Sauce (use 'Usukuchi' light soy sauce for better color if available)
- 1 teaspoon Mirin (adds a subtle sheen and depth)
- 1/4 teaspoon Toasted Sesame Oil (optional, for an extra aromatic punch)
- 1 teaspoon Dashi or Water (to loosen the paste if it becomes too thick)
For Garnish
- 1 pinch Whole Toasted Sesame Seeds (for a decorative finish)
- 1 small pinch Katsuobushi (Bonito Flakes) (optional, for an extra umami kick)
👨🍳 Instructions
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1
Thoroughly wash the spinach in several changes of cold water to ensure all grit is removed from the stems and leaves. If the roots are still attached, trim the very tip but keep the base intact to hold the leaves together during cooking.
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2
Bring a large pot of water to a rolling boil and add the kosher salt. Prepare a large bowl of ice water nearby.
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3
Holding the spinach by the leaves, submerge only the stems into the boiling water first for 30 seconds. Then, push the leaves down and blanch the entire bunch for an additional 15-30 seconds until the leaves turn bright green and just wilted.
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4
Immediately plunge the spinach into the ice water to stop the cooking process. This preserves the vibrant green color and prevents a mushy texture.
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5
Once cooled, gather the spinach into a bundle, keeping the stems aligned. Squeeze firmly from the root end down to the tips to remove as much excess water as possible. This is crucial to prevent the sauce from becoming watery.
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6
Wrap the squeezed spinach in a clean kitchen towel or paper towels and squeeze one more time. You want it quite dry.
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7
Cut the spinach into 2-inch (5cm) lengths. If using bunched spinach with roots, discard the very base of the root now.
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8
In a dry frying pan over medium-low heat, toast the white sesame seeds for 2-3 minutes, shaking the pan constantly, until they are fragrant and start to pop.
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9
Transfer the warm seeds to a Suribachi (Japanese mortar and pestle) or a standard mortar. Grind until about 70-80% of the seeds are crushed and oily, leaving some whole for texture.
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10
Add the sugar, soy sauce, mirin, and sesame oil to the mortar. Mix well with the pestle until a thick, uniform paste forms.
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11
In a mixing bowl, gently toss the cut spinach pieces to loosen the fibers. Add the sesame dressing and fold together until every leaf is evenly coated.
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12
Plate the spinach by stacking the pieces neatly into a small mound or cylinder. Garnish with a few whole toasted sesame seeds and serve immediately at room temperature or chilled.
💡 Chef's Tips
Always toast your sesame seeds fresh; the difference in aroma compared to pre-toasted seeds is night and day. The biggest mistake is leaving moisture in the spinach—squeeze it harder than you think you need to so the sauce clings perfectly. If you don't have a mortar and pestle, you can pulse the seeds in a clean spice grinder, but be careful not to turn them into liquid tahini. For a flavor variation, try adding a tiny pinch of miso to the dressing for a deeper salty-sweet profile. This recipe works beautifully with blanched green beans (Ingen no Goma-ae) or broccolini if spinach isn't available.
🍽️ Serving Suggestions
Serve as part of a traditional Japanese 'Ichijyu Sansai' (one soup, three sides) meal alongside steamed white rice. Pairs exceptionally well with grilled fatty fish like Miso-Marinated Black Cod or Salted Salmon. Excellent as a refreshing contrast to crispy Chicken Karaage or Tempura. Enjoy with a chilled glass of Junmai Ginjo Sake or a hot cup of Genmaicha (brown rice green tea). Pack it into a bento box as it holds up well at room temperature and provides a healthy vegetable portion.