Goma-ae

Goma-ae

Blanched spinach coated in a nutty, slightly sweet sesame dressing comes together in minutes.

Total 22 min Makes 4 servings Calories 78/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

Goma-ae is a Japanese side dish of blanched vegetables tossed in a toasted sesame dressing. Spinach is the classic choice, bringing a tender texture that balances the rich, nutty sauce. It's a staple at izakayas and home tables alike, served chilled or at room temperature alongside rice-based meals.

Ingredients

  • 1 pound fresh spinach
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon mirin
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon water

Method

  1. Bring a 6-quart saucepan of water to a boil and prepare a bowl of ice water.

  2. Add the spinach to the boiling water and blanch for 45 seconds, just until wilted.

  3. Drain the spinach and immediately transfer to the ice water to stop cooking.

  4. Drain the spinach well, squeezing firmly with your hands to remove excess water, then cut into 2-inch lengths.

  5. In a mortar or small bowl, grind two-thirds of the toasted sesame seeds until coarsely crushed and fragrant.

  6. Stir in the soy sauce, sugar, mirin, sesame oil, and water until the sugar dissolves and the dressing is smooth.

  7. Add the squeezed spinach to the dressing and toss to coat evenly.

  8. Transfer to a serving dish and sprinkle with the remaining sesame seeds before serving.

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Goma-ae

Goma-ae is a Japanese side dish of blanched vegetables tossed in a toasted sesame dressing. Spinach is the classic choice, bringing a tender texture that balances the rich, nutty sauce. It's a staple at izakayas and home tables alike, served chilled or at room temperature alongside rice-based meals.

22 min 4 servings 78 cal

Ingredients

  • 1 pound fresh spinach
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon mirin
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon water

Method

  1. 1

    Bring a 6-quart saucepan of water to a boil and prepare a bowl of ice water.

  2. 2

    Add the spinach to the boiling water and blanch for 45 seconds, just until wilted.

  3. 3

    Drain the spinach and immediately transfer to the ice water to stop cooking.

  4. 4

    Drain the spinach well, squeezing firmly with your hands to remove excess water, then cut into 2-inch lengths.

  5. 5

    In a mortar or small bowl, grind two-thirds of the toasted sesame seeds until coarsely crushed and fragrant.

  6. 6

    Stir in the soy sauce, sugar, mirin, sesame oil, and water until the sugar dissolves and the dressing is smooth.

  7. 7

    Add the squeezed spinach to the dressing and toss to coat evenly.

  8. 8

    Transfer to a serving dish and sprinkle with the remaining sesame seeds before serving.