Japanese Spinach Salad with Sesame Dressing (Goma Ae)
Inspired by a beloved Japanese classic, this Spinach Gomae is simple, nourishing, and full of umami. Tender blanched spinach meets a nutty sesame dressing, a perfect side that brings balance and calm to any meal. This recipe infuses a Thai touch with my Thaimee Pad See Ew Sauce. I love it so much and I know this recipe will be on repeat in my kitchen.
Ingredients
For the Sesame Dressing:
- 3 tbsp toasted white sesame seeds
- 1 tbsp Thaimee Pad See Ew Sauce or soy sauce
- 1 tbsp honey
- ½ tbsp mirin or rice vinegar
For the Spinach:
- 1 tsp salt for blanching, optional but I opt it to reduce the sodium for myself
- 1 bunch spinach about 8 oz / 225 g
Instructions
- Toast sesame seeds: In a dry pan over medium heat, toast sesame seeds until fragrant for about 2 minutes. Stir constantly to prevent burning.
- Grind & mix: Using a mortar and pestle (or suribachi if you have one), grind the sesame seeds until they release their oils and form a coarse paste. Add soy sauce, honey and mirin or rice vinegar; mix until smooth and aromatic.
- Blanch spinach: Bring a pot of water to a boil with salt. Add spinach and blanch for 30–45 seconds, just until wilted.
- Cool & squeeze: Immediately transfer to ice water to stop the cooking. Gently squeeze out excess water and cut into 2-inch lengths.
- Dress & serve: In a bowl, toss spinach with the sesame dressing until evenly coated. Arrange neatly on a small plate.
Video
Notes
- Serving Tip: Garnish with extra toasted sesame seeds or a drizzle of sesame oil. Serve chilled or at room temperature.
- If you don’t have a stone mortal and pestle you can make all the dressing in a blender.