Goma-ae Sesame Spinach
Goma-ae is a classic Japanese vegetable side of blanched spinach dressed in a nutty sesame sauce. It's quick to make, deeply comforting, and perfect for rounding out an authentic home-cooked Japanese meal.
Ingredient Spotlight
Mirin
Mirin is a sweet Japanese rice wine used primarily for cooking (similar to sake but with lower alcohol and higher sugar), common in Japanese and broader East Asian recipes. It lends a mild sweetness, glossy sheen, and subtle umami to sauces and glazes and has a faint boozy, fermented aroma when heated. Find mirin in Asian grocery stores and many supermarkets; as a substitute, use sake or dry sherry with a little sugar (about 1 tsp sugar per tbsp) or sweet marsala in a pinch.
Ingredient Spotlight
Toasted sesame oil
Toasted sesame oil is a dark, intensely aromatic oil made from toasted sesame seeds, used mostly as a finishing or flavoring oil in East Asian cuisines rather than for high-heat cooking. It delivers a strong, nutty, toasty aroma and flavor, so you use it sparingly to add depth and fragrance. It’s widely available in supermarkets and Asian markets; substitutes include toasted peanut or walnut oil for a similar nutty note, or use untoasted (light) sesame oil plus a sprinkle of toasted sesame seeds for milder flavor.
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Kenji Tanaka's note
"Konnichiwa — this simple goma-ae is one of those small dishes that quietly completes a meal. Home cooks will love how a few minutes and good sesame transform ordinary spinach into an authentic, satisfying side."
Goma-ae Sesame Spinach
Goma-ae is one of those Japanese vegetable sides that makes a meal feel considered without demanding much time or equipment. At its core this version is about contrasts: the bright, slightly metallic bite of simply blanched spinach and the warm, toasty umami of ground white sesame. I keep the sesame coarse rather than fully pulverized so each bite offers tiny bursts of oil and texture; the low-sodium soy and a whisper of mirin round the edges without taking over the nutty star of the show.
What makes this recipe work for home cooks is the focus on technique over fuss — perfect blanching to preserve color and bite, aggressive wringing to prevent the dressing from watering down, and a quick grind of sesame to release aroma without turning it into a paste. It’s an ideal side when you want something fresh and savory alongside grilled fish, rice bowls, or a bento, and it’s forgiving enough to scale up for a crowd or down for a weeknight dinner. Warm, precise, and quietly satisfying, this goma-ae rewards small attentions with big flavor.
Plan your timing
Ingredients
Instructions
Blanch and chill the spinach
For this step
- 10 ozFresh spinach (stems trimmed)
- 1 tspKosher or sea salt (for blanching)
Toast and grind the sesame
For this step
- 3 tbspWhite sesame seeds (toasted)
Make the sesame dressing
For this step
- 1 tbspGranulated sugar
- 1 tbspLow-sodium soy sauce
- 1 tspMirin
- 0.5 tspToasted sesame oil
Toss spinach with dressing
Serve and enjoy
Tips from the kitchen
Watch the blanch time
Overcooking spinach makes it limp and grey; follow the 20–30 second guideline for baby leaves and up to 60 seconds for large leaves to keep vibrant color and a slight bite.
Shock in ice
Immediately plunge blanched spinach into ice water to halt cooking and lock in bright green color, then drain thoroughly before dressing.
Squeeze out moisture
Use a clean kitchen towel or your hands to press out as much water as possible — excess liquid will dilute the sesame dressing and make the salad soggy.
Grind for contrast
Grind sesame seeds to a coarse, slightly pasty texture so you retain nutty crunch and released oils; avoid over-processing into a smooth paste.
Adjust balance last
Taste the dressing after combining and add a few drops of soy for saltiness or a pinch more sugar for balance — mirin’s sweetness is subtle.
Toast seeds evenly
Toast sesame in a dry skillet over medium heat and stir constantly; remove once lightly golden and fragrant because they can burn quickly.
Variations & substitutions
Tahini substitution
For a pantry-friendly version, replace half the ground sesame with smooth tahini and reduce added oil; the flavor will be creamier and slightly more Middle Eastern in profile.
Use spinach alternatives
Swap in blanched baby bok choy, chard, or blanched broccolini florets for a different texture and slightly different green flavors; adjust blanching time accordingly.
Spicy sesame twist
Add 1/2 teaspoon of chili oil or a pinch of shichimi togarashi to the dressing for a gentle heat that plays nicely with the sesame's richness.
Crunchy nut variation
Mix toasted chopped almonds or sunflower seeds into the dressing for extra crunch and a new nutty dimension that complements the sesame.
Storage & make-ahead
Goma-ae keeps well in an airtight container in the refrigerator for up to 24 hours; the sesame dressing will gradually permeate the spinach, making it a touch darker. Avoid freezing. If the dressing tightens in the fridge, let the salad sit at room temperature for 10–15 minutes or stir in a few drops of water to loosen before serving.
What to serve with it
Serve chilled or at room temperature as part of a Japanese-style spread with grilled mackerel or teriyaki salmon, steamed rice, and a bowl of miso soup for a balanced meal. For plating, mound the dressed spinach in a small shallow dish and sprinkle a few extra toasted sesame seeds or a thin strip of yuzu zest for brightness. Pair with a light, chilled sake or a green tea to complement the sesame's richness.
Frequently asked questions
Can I use frozen spinach for goma-ae?
Yes — thaw and thoroughly squeeze out all excess water before mixing with the dressing, but the texture will be softer and less vibrant than fresh blanched spinach.
Why do you grind the sesame seeds?
Grinding releases the seeds' oils and concentrates the nutty flavor so the dressing clings to the spinach; leaving them whole results in less flavor integration.
Can I omit the sugar or mirin?
You can reduce or omit sugar if you prefer less sweetness, but mirin adds a subtle acidity and rounded sweetness; replace it with a tiny splash of rice vinegar plus a pinch of sugar if needed.
How do I prevent a watery dressing?
Squeeze the blanched spinach thoroughly in a towel to remove as much water as possible before cutting and tossing, and make sure the dressing isn't too thin — add a few drops of water only if the ground sesame is too stiff.
Can I make goma-ae ahead of time?
You can prepare the blanched spinach and the sesame dressing separately up to a day ahead; toss them together just before serving to keep texture at its best.
What if my sesame seeds burn while toasting?
If any seeds taste bitter or charred, discard and start again — burnt sesame will spoil the dish; lower the heat and toast in short bursts while stirring constantly.
About the author
Kenji TanakaKonnichiwa! I'm Chef Kenji Tanaka. After over 30 years in professional Japanese kitchens, I've added to my true passion: writing! I love making authentic, delicious Japanese meals accessible to everyone. My philosophy is simple: great food doesn't have to be complicated. I curate recipes that focus on quality ingredients, traditional techniques made easy, and minimal preparation time. My goal is to guide you in creating quick, comforting, and absolutely authentic Japanese dishes at home, so you can bring a taste of Japan to your table, everyday.
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Ingredients
- Fresh spinach (stems trimmed)10 oz
- Kosher or sea salt (for blanching)1 tsp
- White sesame seeds (toasted)3 tbsp
- Granulated sugar1 tbsp
- Low-sodium soy sauce1 tbsp
- Mirin1 tsp
- 🛒 BuyToasted sesame oil0.5 tsp
🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.
Nutrition Facts
Per serving: about 1 cup (85g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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