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Small bowl of spinach gomae topped with sesame seeds
Sesame Spinach Salad

Japanese Spinach Salad with Sesame Dressing (Gomae)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Gomae relies on the adsorption of a high-viscosity dressing onto blanched vegetables. Blanching the spinach deactivates enzymes, locking in the chlorophyll (green color) and breaking down cell walls just enough to make it tender. The dressing uses ground sesame seeds as a lipid carrier for the soy sauce and sugar, creating a paste that clings to the wet leaves.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Suribachi (Mortar) or Grinder: You need to grind the sesame seeds to release their oil and flavor.
  • Ice Bath: For shocking the spinach to keep it bright green.

Allergen Information

⚠️ Sesame
⚠️ Soy

Instructions

1 ✓

Blanch and shock.

Tip: Shocking in ice water stops the cooking process instantly. Without this, residual heat will turn the spinach gray and mushy.
2 ✓

Extract water.

Tip: Mechanical removal of water (squeezing) is critical. Excess water dilutes the dressing and prevents the sesame paste from adhering to the leaves.
3 ✓

Grind sesame and mix dressing.

Tip: Grinding ruptures the oil seeds, creating an emulsified paste. Whole seeds would just slide off the spinach.
4 ✓

Dress.

Tip: The high surface area of the spinach leaves ensures every bite is coated evenly.

Recipe FAQ

Watery salad?
You didn't squeeze the spinach enough. Squeeze it into a tight ball before dressing.
Sugar substitute?
Honey or maple syrup works well.
Storage?
Eat immediately. The acid turns the spinach brown over time.

Ingredients

  • 10 oz Fresh Spinach
  • 3 tbsp White Sesame Seeds (toasted)
  • 1 tbsp Soy Sauce
  • 1 tbsp Sugar
  • 0.5 tsp Sake or Mirin (optional)