Japanese
Spinach Gomaae (Japanese Sesame Spinach)
Blanched spinach squeezed dry and tossed in a nutty, sweet-salty dressing of freshly ground sesame. A classic Japanese side in 15 minutes.
Ingredients
- 1 bunch English spinach (about 300g)
- Pinch of salt, for the blanching water
- 4 tbsp white sesame seeds, plus extra to serve
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp mirin
- 1 tsp dashi or water
Instructions
- Toast the sesame seeds in a dry frying pan over medium-low heat for 2-3 minutes, shaking often, until golden and fragrant.
- Grind the warm seeds in a mortar and pestle (or a spice grinder in short bursts) until about two-thirds are crushed. Keep some texture. Stir in the soy sauce, sugar, mirin and dashi.
- Bring a large pot of salted water to the boil. Add the spinach stems first for 20 seconds, then push in the leaves and cook for another 30 seconds.
- Drain and plunge into iced water. Line the spinach up in a bundle and squeeze out as much water as you can.
- Cut the bundle into 4cm lengths, squeeze once more, then toss with the dressing just before serving. Pile into a small mound and scatter with a few sesame seeds.
About this dish
Gomaae (goma means sesame, ae means dressed) is one of the most common side dishes in Japan. You'll find it in bento boxes, on set-meal trays and at almost every Japanese restaurant.
The dressing is just toasted sesame seeds ground with soy sauce, sugar and a little mirin. Grinding the seeds yourself gives a coarse, fragrant texture that a jar of tahini can't match.
Squeeze the spinach well. Watery spinach dilutes the dressing, and the aim is a lightly coated, deep green mound rather than anything creamy.
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