Background of Japanese Spinach Gomaae Salad (Sesame Dressing)
Spinach Gomaae (ほうれん草の胡麻和え, Hōrensō no Gomaae) is a beloved Japanese side dish that highlights the simplicity and elegance of Japanese cuisine. Rooted in traditional home cooking, this dish balances the natural bitterness of spinach with the rich nuttiness of sesame dressing, creating a harmonious blend of flavors.
The Meaning of “Gomaae”
The term “Gomaae” (胡麻和え) literally translates to “sesame dressing” in Japanese. It is a widely used dressing technique where toasted sesame seeds are ground and mixed with seasonings to create a nutty, slightly sweet sauce. The base of the dressing typically consists of soy sauce, mirin, and sugar, enhancing the mild richness of the sesame and providing a hint of umami.
While spinach is the most common vegetable used in Gomaae, other variations exist, including dishes made with green beans, carrots, or even burdock root. Despite its simplicity, Gomaae remains an essential part of Japanese cuisine, appearing in home-cooked meals, bento boxes, and traditional multi-course meals (kaiseki).
The Significance of Spinach in Japanese Cuisine
Spinach (Hōrensō, ほうれん草) is a popular leafy green in Japan and is frequently used in both cooked and raw preparations. One of its key benefits is its high nutritional value—it’s rich in iron, calcium, vitamin A, and dietary fiber. When blanched, spinach retains its vibrant color and tender texture, making it a perfect pairing for the thick sesame dressing.
The technique of blanching spinach briefly in boiling water and then shocking it in ice water (a method called shiarasu) is crucial in Japanese cooking. This process preserves the bright green color while preventing overcooking. Additionally, squeezing out excess moisture allows the spinach to better absorb the flavors of the sesame dressing.
A Staple in Japanese Home Cooking
Gomaae is often made at home due to its ease of preparation and versatility. It is a common side dish found in bento boxes (Japanese lunchboxes) and is often served alongside rice, miso soup, and a protein such as grilled fish or tofu. Its slightly sweet and savory profile makes it a great complement to other Japanese dishes, enhancing the overall meal.
One of the reasons why Gomaae is so popular in home cooking is that it can also be prepared in advance. The rich sesame flavor deepens if left to sit for a short period, making it an excellent make-ahead dish for busy home cooks.
Enhancing the Flavor
Toasting the sesame seeds before grinding them significantly boosts their nutty aroma and flavor. In traditional Japanese cooking, the seeds are lightly ground using a suribachi (a Japanese mortar and pestle), but a small food processor can also be used. Some cooks add a splash of dashi (Japanese soup stock) to further enhance the umami richness.
For variations, other ingredients such as white miso, grated ginger, or even a drizzle of roasted sesame oil can be incorporated. These small adjustments allow for customization based on personal preference, making Gomaae a versatile and cherished dish.
Japanese Spinach Gomaae Salad is more than just a side dish—it’s a reflection of Japanese culinary philosophy, emphasizing seasonality, balance, and umami. Its creamy sesame dressing beautifully complements the mild bitterness of the spinach, creating an easy yet satisfying dish that has stood the test of time
Whether served as part of a larger Japanese meal or enjoyed on its own, this dish showcases how simplicity can lead to deeply flavorful and nourishing food.
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.