Sesame Spinach (Gomae)
A traditional Japanese side dish of blanched spinach dressed in a nutty, sweet sesame sauce. This simple yet elegant preparation highlights the natural flavor of the greens with a creamy sesame dressing.
Ingredients
- 1 lb fresh spinach, washed
- 1/4 cup toasted sesame seeds
- 1 tbsp soy sauce (tamari for gluten-free)
- 2 tsp sugar
- 1 tbsp dashi (or water for vegan)
- 1 tsp toasted sesame oil
- 1/4 tsp salt, for boiling water
- 2 cups ice water, for shocking
Instructions
-
1
Bring a large pot of water to a boil and add 1/4 tsp for boiling water salt.
-
2
Prepare a large bowl of 2 cups for shocking ice water for shocking the spinach.
-
3
Wash 1 lb washed fresh spinach thoroughly to remove any grit. Trim off any tough stems if using mature spinach.
-
4
Once the water is boiling, add the spinach and blanch for 30-45 seconds, just until wilted and bright green.
-
5
Immediately transfer the spinach to the bowl of ice water to stop the cooking process and preserve its color.
-
6
While the spinach is cooling, prepare the sesame dressing. In a suribachi (Japanese mortar and pestle) or using a food processor, grind 1/4 cup toasted sesame seeds until they're about 80% crushed.
-
7
To the ground sesame seeds, add 1 tbsp soy sauce (tamari for gluten-free), 2 tsp sugar, 1 tbsp dashi (or water for vegan), and 1 tsp toasted sesame oil. Mix well to form a thick, creamy dressing.
-
8
Once the spinach is cool, drain it well. Using your hands, squeeze out as much water as possible from the spinach. This is important for the dressing to adhere properly.
-
9
Cut the squeezed spinach into 2-inch pieces and place in a mixing bowl.
-
10
Add the sesame dressing to the spinach and mix thoroughly until the spinach is well coated.
-
11
Arrange the dressed spinach on a serving plate. This dish can be served immediately or chilled in the refrigerator before serving.
-
12
Optionally, garnish with additional toasted sesame seeds sprinkled on top for presentation.