Spinach Gomae (Horenso no Goma-ae)
Goma-ae is one of the most essential side dishes (kobachi) in the Japanese home kitchen. Shizuo Tsuji describes it in “Japanese Cooking: A Simple Art” as a cornerstone of aemono — dressed dishes where sesame paste meets simply blanched vegetables. The technique of grinding toasted sesame seeds in a suribachi (mortar) and combining them with soy sauce and sugar creates a dressing that is nutty, sweet, and deeply savory. Served at every meal from breakfast to dinner, this dish exemplifies the Japanese approach of elevating humble ingredients through careful technique.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Fresh spinach (horenso) | 400 g |
| White sesame seeds | 3 tbsp |
| Soy sauce (shoyu) | 1.5 tbsp |
| Sugar | 1 tbsp |
| Mirin (optional) | 1 tsp |
| Dashi stock (optional) | 1 tsp |
Method
- Wash the spinach thoroughly. Bring a large pot of water to a rolling boil with a pinch of salt.
- Blanch stems first for 30 seconds, then submerge the leaves for 15-20 seconds more. Do not overcook.
- Immediately plunge the spinach into ice water to stop cooking and preserve the vibrant green colour.
- Squeeze out as much water as possible by forming the spinach into a tight log with your hands.
- Cut the spinach log into 4 cm pieces.
- Optional: toss the cut spinach with a few drops of soy sauce (shoyu arai technique) and squeeze again to remove excess moisture.
- Toast the sesame seeds in a dry pan over medium heat, shaking constantly, until fragrant and just starting to pop (about 2 minutes).
- Grind the warm sesame seeds in a suribachi (mortar and pestle) until about 70% ground — some whole seeds should remain for texture.
- Mix in the soy sauce, sugar, and mirin until a smooth paste forms.
- Add the spinach and toss gently to coat evenly with the sesame dressing.
- Serve at room temperature or chilled, mounded neatly in small bowls.
Notes
This is the foundation recipe for all goma-ae dishes. Substitute spinach with green beans (ingen), broccoli, broccolini, or chrysanthemum leaves. The key is to grind the sesame seeds fresh — pre-ground sesame loses its aroma quickly. This keeps well in the fridge for one day, making it ideal for bento boxes. Best served cold or at room temperature.
Dressing: Japanese-Sesame-Goma-Dressing Source: Shizuo Tsuji / Japanese Cooking: A Simple Art
Japanese-Sesame-Goma-Dressing · Japanese-Asian · Salad-Dressings