Description
A refreshing and traditional Japanese spinach salad dressed with a creamy, toasted sesame seed dressing. This simple yet flavorful side dish features blanched spinach tossed in a savory-sweet goma-ae dressing made from ground sesame seeds, soy sauce, rice vinegar, sesame oil, and a touch of sweetness. Perfect served chilled or at room temperature alongside grilled fish, rice bowls, or noodle dishes.
Ingredients
Scale
Salad
- 10 ounces fresh spinach
Sesame Dressing
- 3 tablespoons white sesame seeds, toasted
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey (optional)
- 1 tablespoon water
Instructions
- Blanch the Spinach: Bring a pot of water to a boil and blanch the spinach for 30 to 40 seconds until just wilted. Immediately transfer the spinach to an ice bath to stop the cooking, then drain well and squeeze out excess water.
- Prepare the Spinach: Cut the blanched spinach into bite-sized lengths and place them in a bowl, ready to be dressed.
- Grind the Sesame Seeds: Using a mortar and pestle or a small food processor, grind the toasted white sesame seeds until mostly smooth, releasing their nutty aroma and flavor.
- Make the Dressing: Add the low sodium soy sauce, sugar, rice vinegar, sesame oil, honey (if using), and water to the ground sesame seeds. Mix thoroughly until a creamy and smooth sesame dressing forms.
- Toss the Salad: Pour the prepared sesame dressing over the spinach and gently toss until the spinach is evenly coated with the dressing.
- Serve: Serve the Japanese spinach salad chilled or at room temperature as a delightful side dish to complement your meal.
Notes
- For authentic texture and flavor, grind the sesame seeds by hand using a mortar and pestle rather than fully pureeing them.
- This salad pairs wonderfully with grilled fish, rice bowls, or noodle dishes.
