# 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. Canonical URL: https://www.topshelf.recipes/recipes/goma-ae-sesame-spinach ## Author Kenji Tanaka https://www.topshelf.recipes/chef/kenji-tanaka Published: July 25, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 5 minutes - Total Time: 15 minutes - Servings: 3 - Difficulty: Easy - Category: Salads ## Ingredients ### Blanch and chill the spinach - 10 oz Fresh spinach (stems trimmed) - 1 tsp Kosher or sea salt (for blanching) ### Toast and grind the sesame - 3 tbsp White sesame seeds (toasted) ### Make the sesame dressing - 1 tbsp Granulated sugar - 1 tbsp Low-sodium soy sauce - 1 tsp Mirin - 1/2 tsp Toasted sesame oil ## Ingredient Guide ### 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. ### 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. ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 1 cup (85g)): - Calories: 120 kcal - Protein: 6.5 g - Carbohydrates: 11.4 g - Fat: 6.7 g - Saturated Fat: 0.9 g - Trans Fat: 0 g - Fiber: 4.2 g - Sugar: 5.6 g - Added Sugars: 4.1 g - Cholesterol: 0 mg - Sodium: 100 mg - Potassium: 637 mg - Calcium: 212 mg - Iron: 3.9 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Fish Taco Bowl with Cilantro Lime Rice Mango Pico and Black Beans](https://www.topshelf.recipes/recipes/fish-taco-bowl-cilantro-lime-rice-mango-pico-black-beans) - [Summer Peach & Burrata Salad](https://www.topshelf.recipes/recipes/summer-peach-burrata-salad) - [Spicy Tuna Poke](https://www.topshelf.recipes/recipes/spicy-tuna-poke) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Grilled Watermelon Feta Salad with Mint and Lime](https://www.topshelf.recipes/recipes/grilled-watermelon-feta-salad-mint-lime) - [Trending Ready-to-Grill 2026](https://www.topshelf.recipes/articles/trending-ready-to-grill-2026) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [No-Bake Funny Halloween Treats: 15 Quick Recipes](https://www.topshelf.recipes/articles/no-bake-funny-halloween-treats-15-quick-recipes)