Spinach Goma-ae (Sesame Dressing)
A quintessential, healthy Japanese side dish. Freshly blanched spinach is tossed in a rich, nutty, and slightly sweet dressing made from freshly ground toasted sesame seeds. A staple in bento boxes and family meals.
Ingredients
- 1 large bunch Fresh spinach approx. 10 oz
- 1/2 tsp Salt for boiling
- 1 tsp Soy sauce for Shoyu-arai technique
- 3 tbsp Toasted white sesame seeds
- 1.5 tbsp Soy sauce
- 1 tbsp Sugar
- 1/2 tbsp Mirin
Instructions
- Grind the Sesame Seeds: In a traditional Suribachi (mortar) or a food processor, grind the toasted white sesame seeds until they are mostly crushed and highly fragrant. Leave a few whole seeds for texture.
- Mix the Dressing: Add the 1.5 tbsp soy sauce, sugar, and mirin directly into the ground sesame seeds. Mix thoroughly until it forms a thick, rich paste.
- Blanch the Spinach: Bring a pot of water to a boil and add the salt. Holding the spinach by the leaves, submerge only the thick stems for 30 seconds. Then, submerge the leaves and boil for 30 seconds until bright green. Immediately plunge into ice-cold water to stop cooking. Squeeze the spinach firmly to drain all water.
- The Shoyu-Arai Technique: Drizzle 1 tsp of soy sauce over the squeezed spinach bundle, massage it gently, and squeeze out the liquid one more time. This prevents the spinach from becoming watery and enhances umami.
- Cut, Toss, and Serve: Cut the squeezed spinach into 2-inch lengths. Loosen the pieces and add them to the sesame dressing. Toss until completely coated. Serve at room temperature.
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