Goma-ae Sesame Spinach

How to Make Goma-ae Sesame Spinach

1. 1

   Step 1: Blanch and chill the spinach

   Bring a medium pot of water to a rolling boil and add the salt. Add the spinach and blanch just until wilted—about 20–30 seconds for tender baby leaves or 45–60 seconds for larger leaves. Immediately transfer the spinach to a bowl of ice water to stop cooking, then drain and squeeze out as much water as you can using your hands or by pressing in a clean kitchen towel; this step keeps the dressing from becoming watery.

   For this step

   • 10 ozFresh spinach (stems trimmed)
   • 1 tspKosher or sea salt (for blanching)
   
2. 2

   Step 2: Toast and grind the sesame

   Heat a dry skillet over medium heat and toast the sesame seeds, stirring constantly, until fragrant and lightly golden—about 2–3 minutes. Transfer to a mortar and pestle (suribachi if you have one) or to a small food processor and grind to a coarse, slightly pasty texture; some texture is good—don't over-process.

   For this step

   • 3 tbspWhite sesame seeds (toasted)
   
3. 3

   Step 3: Make the sesame dressing

   In a small bowl, combine the ground sesame seeds with the sugar, soy sauce, mirin, and toasted sesame oil. Stir until the sugar dissolves and the mixture forms a thick, spreadable dressing; add a few drops of cold water if it feels too stiff. Taste and adjust: a touch more soy for saltiness or a pinch more sugar for balance.

   For this step

   • 1 tbspGranulated sugar
   • 1 tbspLow-sodium soy sauce
   • 1 tspMirin
   • 1/2 tspToasted sesame oil
   
4. 4

   Step 4: Toss spinach with dressing

   Squeeze the blanched spinach again if needed, then cut into 1½–2 inch (4 cm) lengths. Place the spinach in a mixing bowl, add the sesame dressing, and gently toss until evenly coated. Transfer to a serving dish and sprinkle a few reserved crushed sesame seeds on top for garnish.
   
5. 5

   Step 5: Serve and enjoy

   Serve goma-ae chilled or at room temperature as a small side—it's ideal alongside grilled fish, rice, and miso soup. This keeps well in the refrigerator for a day, but the sesame flavor is best freshly made.
   

1. Bring a medium pot of water to a rolling boil and add the salt. Add the spinach and blanch just until wilted—about 20–30 seconds for tender baby leaves or 45–60 seconds for larger leaves. Immediately transfer the spinach to a bowl of ice water to stop cooking, then drain and squeeze out as much water as you can using your hands or by pressing in a clean kitchen towel; this step keeps the dressing from becoming watery.
2. Heat a dry skillet over medium heat and toast the sesame seeds, stirring constantly, until fragrant and lightly golden—about 2–3 minutes. Transfer to a mortar and pestle (suribachi if you have one) or to a small food processor and grind to a coarse, slightly pasty texture; some texture is good—don't over-process.
3. In a small bowl, combine the ground sesame seeds with the sugar, soy sauce, mirin, and toasted sesame oil. Stir until the sugar dissolves and the mixture forms a thick, spreadable dressing; add a few drops of cold water if it feels too stiff. Taste and adjust: a touch more soy for saltiness or a pinch more sugar for balance.
4. Squeeze the blanched spinach again if needed, then cut into 1½–2 inch (4 cm) lengths. Place the spinach in a mixing bowl, add the sesame dressing, and gently toss until evenly coated. Transfer to a serving dish and sprinkle a few reserved crushed sesame seeds on top for garnish.
5. Serve goma-ae chilled or at room temperature as a small side—it's ideal alongside grilled fish, rice, and miso soup. This keeps well in the refrigerator for a day, but the sesame flavor is best freshly made.