Sesame Spinach (Horenso Goma-ae)

Why You’ll Love This Recipe

• Classic Japanese side: fresh, clean flavors with a nutty sesame hug.
• Quick and make-ahead friendly—great for bento boxes or weeknight dinners.
• Vegetable-forward and satisfying, with a light, glossy dressing that clings beautifully.
• Just a handful of pantry staples deliver restaurant-quality results.

Grocery List

• Produce: Fresh spinach (1 lb/450 g), optional scallions for plating.
• Dairy: None.
• Pantry: White sesame seeds, soy sauce, mirin, granulated sugar, rice vinegar (optional), dashi or water, kosher salt.

Full Ingredients

Spinach

• 1 lb (450 g) fresh spinach (mature leaves preferred; baby spinach also works)
• 2 tsp kosher salt (for blanching water)
• Ice and cold water (for ice bath)

Goma-ae Sesame Dressing

• 3 tbsp (27 g) white sesame seeds, toasted
• 1 tbsp (12 g) granulated sugar
• 1.5 tbsp (22 ml) soy sauce (regular or low-sodium)
• 1 tbsp (15 ml) mirin
• 1 tsp (5 ml) rice vinegar (optional, for brightness)
• 1–2 tsp (5–10 ml) water or dashi, as needed to loosen to a thick-but-flowing consistency

To Finish

• 1 tsp toasted white sesame seeds (garnish)
• Pinch flaky sea salt or a dusting of shichimi togarashi (optional)

Step-by-Step Instructions

Step 1: Toast the sesame seeds

Place 3 tablespoons (27 g) white sesame seeds in a small, dry skillet over medium heat. Toast, stirring or shaking often, until fragrant and a few seeds just begin to pop, 2–3 minutes. Immediately transfer to a cool plate to stop the cooking. Reserve 1 teaspoon for garnish.

Step 2: Grind and mix the dressing

Using a suribachi and surikogi (or a mortar and pestle), grind the remaining sesame seeds to a coarse paste. Add 1 tablespoon sugar and grind briefly to dissolve. Stir in 1.5 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon rice vinegar (if using). Loosen with 1–2 teaspoons water or dashi until the dressing is thick yet spoonable and glossy. Set aside.

Step 3: Boil water and prepare an ice bath

Bring 3 quarts (3 liters) water to a rolling boil (212°F/100°C) in a large pot and add 2 teaspoons kosher salt. Prepare an ice bath by filling a large bowl with cold water and plenty of ice.

Step 4: Blanch and shock the spinach

Swish the spinach to remove any grit. Working in one or two batches, add stems to the boiling water first for 10–15 seconds, then submerge the leaves. Blanch until bright green and just wilted, 30–45 seconds total (15–20 seconds for baby spinach). Immediately transfer to the ice bath and chill for 1 minute to stop the cooking. Drain thoroughly.

Step 5: Squeeze, portion, and cut

Gather the spinach into handfuls and squeeze firmly to expel excess water; the drier the greens, the better the dressing will cling. Shape into 2–3 compact logs and cut into 1.5-inch (4 cm) pieces. Fluff gently to separate.

Step 6: Dress and finish

In a mixing bowl, toss the spinach with the sesame dressing until every leaf is lightly coated. Taste and adjust with a drop more soy or a splash of water if needed. Plate neatly, sprinkle with the reserved 1 teaspoon toasted sesame, and finish with a tiny pinch of flaky salt or shichimi togarashi if you like.

Pro Tips

• Grind for texture: Stop when the sesame is coarse and nubby—you want visible bits for a pleasant crunch.
• Keep it dry: Squeezing out water is key; excess moisture will thin the dressing and dull flavor.
• Control sweetness: Traditional goma-ae is slightly sweet; reduce sugar to 2 tsp for a more savory profile.
• Batch-friendly: Double the dressing; it keeps well and works with green beans, broccolini, or blanched carrots.
• No mortar? Pulse sesame in a spice grinder 2–3 short bursts, then mix by hand to avoid a pasty puree.

Variations

• Miso Goma-ae: Whisk 1–2 tsp white miso into the dressing for savory depth.
• Green Bean or Broccolini Goma-ae: Swap in 12 oz (340 g) trimmed green beans or broccolini; blanch 2–3 minutes.
• Spicy Sesame: Add 1 tsp chili oil or a pinch of shichimi togarashi to the dressing for gentle heat.

Storage & Make-Ahead

The dressed spinach keeps up to 2–3 days in an airtight container in the refrigerator. For best texture, store the dressing and blanched, squeezed spinach separately: dressing up to 1 week refrigerated; blanched spinach up to 2 days. Toss just before serving. If the dressing thickens in the fridge, loosen with 1–2 teaspoons water or dashi.

Nutrition (per serving)

Approximate values: 95 calories; 6 g fat; 7 g carbohydrates; 3 g fiber; 5 g protein; 350 mg sodium. Values will vary based on soy sauce brand and exact draining.