Spinach Gomaae is a Japanese side dish of blanched spinach tossed in a ground sesame dressing made with soy sauce, mirin, and sugar. It takes about 15 minutes, uses a short list of pantry staples, and produces something that tastes far more considered than the effort involved. If you need a vegetable side that works alongside rice, noodles, or grilled protein, this is a reliable one.
What makes this version work
Two things matter here. First, squeezing the blanched spinach thoroughly โ not just a gentle press, but a firm squeeze in your hands or a clean towel โ removes the water that would otherwise dilute the dressing and leave it pooled at the bottom of the bowl. Second, grinding the sesame seeds before mixing them into the dressing is what makes it cling. Whole seeds roll off the spinach; a coarse paste grips it. You donโt need a suribachi โ a small food processor or even a zip-lock bag and a rolling pin will get you there. Dress it right before serving, not ahead of time โ a pre-dressed spinach sits in its own liquid within minutes and loses the texture that makes this worth making.
Ingredient notes
- Toasted sesame seeds: Pre-toasted seeds from a jar work fine. If yours have been sitting in the pantry for a while, give them 60 seconds in a dry skillet over medium heat โ stale seeds taste flat and the dressing will show it.
- Mirin: If you donโt have it, mix 1 tablespoon of dry sherry or rice wine with a small pinch of sugar. It wonโt be identical, but the dressing will still be balanced.
- Soy sauce: Regular soy sauce works โ just use a touch less since itโs saltier than low-sodium. Tamari is a direct swap and keeps the dish gluten-free.
- Sugar: A small drizzle of honey or maple syrup substitutes evenly at the same volume.
- Spinach: Baby spinach blanches in the same 30 seconds. Mature spinach with stems trimmed works equally well and is often cheaper per ounce.
Common problems and fixes
- Dressing tastes flat or one-dimensional: The sesame seeds werenโt ground enough. The paste needs to be coarse but broken down โ visible whole seeds mean the oils havenโt released. Grind longer, or add a few drops of plain sesame oil to compensate.
- Spinach turns yellow-green after cooling: The ice bath was skipped or too short. Transfer to ice water immediately after blanching and leave it there for a full two minutes. The cold stops the enzyme activity that dulls the color.
- Dressing is too thick to coat evenly: Add a teaspoon of water at a time and stir. The consistency should be loose enough to coat a spoon but not watery.
- Dish tastes bland even after dressing: Spinach holds a lot of water even after squeezing. If it still seems watery, squeeze again โ excess moisture is almost always the culprit when the flavor seems washed out.
- Dressing is too sweet or too salty: Mirin brands vary in sweetness and soy sauces vary in salt. Taste the dressing before adding the spinach and adjust with a small splash of soy sauce or a pinch of sugar before tossing.
Japanese Spinach Gomaae Salad (Sesame Dressing)
Equipment
- Small saucepan
- Large bowl
- Colander
- Mortar and pestle or food processor
- Mixing bowl
Ingredients
Spinach
- 7 oz Fresh spinach Baby spinach or mature spinach with stems trimmed
Sesame Dressing
- 2 tbsp Toasted white sesame seeds Freshly ground for the best flavor
- 1 tbsp Soy sauce Low sodium recommended
- 1 tbsp Mirin Provides a mild sweetness
- 1 tsp Sugar Can substitute with honey
Instructions
- Bring a small saucepan of water to a rolling boil. Meanwhile, prepare a large bowl of ice water.
- Blanch the spinach by immersing it in boiling water for 30 seconds, stirring occasionally to ensure even cooking. The spinach should wilt but remain vibrant green.
- Quickly transfer the spinach to the ice water bath to stop further cooking. Let it sit for 1-2 minutes, then drain in a colander.
- Gently squeeze out excess water from the spinach, then cut into bite-sized chunks.
- Using a mortar and pestle or a food processor, grind the toasted sesame seeds until they form a coarse paste.
- In a mixing bowl, combine the ground sesame seeds with soy sauce, mirin, and sugar. Stir well to create a smooth dressing.
- Toss the drained spinach with the sesame dressing until evenly coated.
- Transfer the dressed spinach to a serving bowl and garnish with extra sesame seeds, if desired.
Notes
- For added flavor, toast the sesame seeds in a dry pan before grinding.
- You can also add a splash of dashi for extra umami.
Nutrition
Your questions, answered
Can I make this ahead of time?
Make the dressing and prep the spinach separately, then combine just before serving. The dressed spinach releases liquid as it sits, which dilutes the dressing and softens the texture noticeably within 30 minutes.
I donโt have a mortar and pestle or food processor โ can I still make this?
Yes. Put the sesame seeds in a zip-lock bag, press out the air, and crush them with a rolling pin or the bottom of a heavy mug until most seeds are broken. It takes about a minute and gets you close enough to the right texture.
Can I use frozen spinach instead of fresh?
You can, but squeeze it very aggressively โ frozen spinach holds significantly more water than fresh after thawing, and any excess will water down the dressing. Skip the blanching step entirely; just thaw, drain, and squeeze.