Salads
Goma-ae (Spinach with Sesame Dressing)
Ingredients
- 300 g fresh spinach (10 oz)
- 3 tbsp toasted white sesame seeds
- 2 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tsp mirin
Method
- Blanch spinach in boiling water for 30-45 seconds until just wilted.
- Transfer immediately to an ice bath to stop cooking, then squeeze out excess water firmly.
- Cut spinach into 4-5 cm (1.5-2 inch) lengths.
- Grind toasted sesame seeds in a mortar until fragrant and slightly oily, leaving some texture.
- Mix ground sesame with soy sauce, sugar and mirin to form a thick dressing.
- Toss spinach in the sesame dressing just before serving.
Introduction: Goma-ae is a classic side dish of blanched spinach coated in a nutty, slightly sweet ground sesame dressing, commonly served in home cooking, bento boxes and as part of a traditional multi-dish meal (ichiju-sansai).
Cultural Background: Goma-ae is a classic side dish of blanched spinach coated in a nutty, slightly sweet ground sesame dressing, commonly served in home cooking, bento boxes and as part of a traditional multi-dish meal (ichiju-sansai).
Tips: Squeeze the spinach thoroughly dry; excess water will dilute the dressing and make the dish soggy.
Variations: Green beans, asparagus or carrots can replace spinach; black sesame seeds create a deeper colour and flavour.
Storage: Refrigerate for up to 2 days; best consumed within a day for optimal texture.
Reheating: Served cold or at room temperature; not reheated.
FAQs:
Q: Can pre-ground sesame paste be used?
A: Yes, though freshly ground toasted seeds give a more aromatic result.
Q: Is goma-ae vegan?
A: Yes, it is naturally vegan.
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