Japanese Spinach with Sesame Dressing (Horenso Gomomae)

This Japanese sesame spinach salad (Goma-ae) is quick, nutty and packed with umami. It’s a simple side dish that showcases tender blanched spinach tossed in a toasted sesame dressing. Ready in minutes and excellent for meal prep or serving with rice and grilled fish or tofu.

• 1 bunch of spinach (about 225–250g)
• Pinch of salt
• 3 tbsp toasted sesame seeds
• 2 tsp sugar
• 4–5 tsp soy sauce
• 1 tsp sake or mirin

Instructions

1. Bring a pot of water to a boil. Add the spinach stem-side first and blanch for about 30 seconds. Immediately drain and rinse under cold water to stop the cooking.
2. Squeeze out excess water, then gather and roughly chop the spinach 3–4 times. Transfer to a mixing bowl.
3. Place the toasted sesame seeds in a mortar (suribachi) and crush them with a pestle (surikogi) until coarsely ground — fine grinding is not necessary. Stir in the sugar, soy sauce and sake or mirin to create a dressing.
4. Pour the sesame dressing over the chopped spinach and toss to coat evenly. Taste and adjust soy sauce or sugar as needed. Serve immediately.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

• If using raw sesame seeds, toast them over low heat until they smell nutty and some seeds begin to pop. Shake the pan frequently to avoid burning.
• Helpful equipment: a suribachi and surikogi (Japanese mortar and pestle) makes grinding sesame seeds easy, but a small food processor or rolling pin will also work.
• Nutritional information disclaimer: Nutrition estimates are approximate and calculated using an online tool.