Spinach Gomae
Spinach Gomae is blanched spinach tossed in a coarse paste of toasted sesame seeds, soy sauce, and a touch of sugar. The success of the dish relies on wringing every drop of moisture from the leaves after boiling so they remain firm and distinct rather than waterlogged.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 1 lb fresh spinach, washed thoroughly
- 3 tbsp white sesame seeds
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp mirin
Step by step
Toast the seeds
Place the sesame seeds in a dry pan over medium heat. Shake the pan constantly until they become fragrant and turn a light golden color, about 3 minutes.
Grind
Transfer seeds to a mortar and pestle. Grind until about three-quarters of the seeds are broken down into a paste. Stir in the soy sauce, sugar, and mirin.
Blanch
Bring a large pot of water to a boil. Drop the spinach in for exactly 30 seconds. It should wilt but retain a vibrant, deep green hue.
Shock and squeeze
Drain the spinach immediately and plunge into a bowl of ice water. Once cool, gather the spinach into a ball and squeeze firmly with both hands until no more water releases.
Toss
Loosen the spinach ball into bite-sized segments and add to the bowl with the sesame paste. Toss gently with tongs until every leaf is coated.
Questions people ask
Can I use black sesame seeds?
Yes, but they have a slightly earthier, more bitter profile than white seeds.
My sauce is too thick. What should I do?
Add a few drops of water or more mirin until it reaches a spreadable consistency.
Tips
- Use spinach with thin stems if possible, as they have a cleaner texture.
- Do not let the spinach boil for more than 30 seconds or it will turn mushy.
- Make the sauce just before serving so the sesame seeds stay crisp and aromatic.
Variations
- Miso-Gomae: Whisk a teaspoon of light miso into the sesame paste for an added layer of depth.