This Japanese Spinach Salad (Goma-ae) is a quick and healthy side dish that tosses blanched spinach in a simple soy-sesame dressing. A perfect pairing for sushi, baked or grilled fish, rice dishes, and more!
If you’re looking to change up your usual spinach side dishes, put this Japanese Spinach Salad on the menu. Also called Goma-ae, this quick and easy recipe transforms simple ingredients into a fresh, flavorful, and oh-so-satisfying side that’ll excite your taste buds.
Table of Contents
What is Japanese spinach salad (spinach goma-ae)?
Japanese spinach salad, or goma-ae, traditionally dresses blanched spinach in a sesame-based sauce made with toasted sesame seeds, soy sauce, sugar, and rice vinegar or mirin. The sesame seeds are ground into a paste to make the dressing creamy, helping it cling to the spinach and give you balanced, savory-sweet flavors in each bite.
Gomaae recipes are usually made with spinach but you aren’t limited to this salad green. Instead, swap it for another fresh leafy green or use green veggies, like green beans or peas! Once it’s ready, you can serve it as a refreshing side dish with lunch, dinner, or your homemade sushi.
Ingredients needed
- Baby spinach – Fresh, pre-washed baby spinach is super convenient, but regular spinach works, too. You’ll just have to remove the tough stems before blanching.
- Kosher salt
- White sesame seeds – Toasting the seeds gives this Japanese spinach salad recipe its signature nutty aroma and subtle crunch. Feel free to add some black sesame seeds for a striking color contrast.
- Soy sauce – Use regular soy sauce or low-sodium soy sauce for the salty, umami-forward base of the dressing. For a gluten-free option, substitute tamari or coconut aminos.
- Sugar
- Mirin – This sweet Japanese rice wine is optional in the dressing but highly recommended for its sweetness and depth.
- Rice wine vinegar
How to make a Japanese spinach salad
Blanch the spinach in a large pot of boiling salted water for 30 seconds, then immediately transfer it to a large bowl filled with ice water.
Meanwhile, heat a small skillet over medium-high heat. Toast the sesame seeds in the dry pan until they’re fragrant and lightly golden.
Grind the toasted sesame seeds in a mortar until they’re mostly smooth. Leave some seeds whole for crunch.
Combine the ground sesame seeds, soy sauce, sugar, and mirin in a medium mixing bowl to make the spinach salad dressing.
Once the spinach is cool enough to handle, gather it in your hands and gently but firmly squeeze out as much water as possible. Cut it into bite-sized pieces.
Add the spinach to the bowl with the sesame-soy dressing and toss to coat evenly. Season with a pinch of salt and a splash of vinegar if needed.
Chill the salad or serve it right away in small bowls and top with extra sesame seeds if you’d like. Enjoy!
Tips and tricks
- A quick 30-second boil followed by an immediate plunge in an ice bath is the secret to softening the spinach leaves and locking in their vibrant green color. Remember that overcooking will make the spinach mushy, so have your ice bath ready before you start and be generous with the ice cubes—the colder, the better!
- Keep a close eye on the sesame seeds and stir them constantly while toasting. They can burn very quickly.
- No mortar and pestle? Grind the sesame seeds in a clean coffee grinder or with the back of a sturdy spoon in a heavy bowl. Aim for a mostly smooth consistency, leaving some sesame seeds whole for texture.
- While using your hands to squeeze the excess water from the blanched spinach works well, sushi chefs often wrap the spinach in a clean kitchen towel or cheesecloth to make draining easier and more efficient.
Variations
- Instead of spinach – Try watercress, collard greens, bok choy, Swiss chard, or kale. Each has a slightly different flavor profile but still pairs beautifully with the sesame-soy dressing.
- Add some spice – A pinch of chili flakes, a drizzle of chili oil, or a dash of shichimi togarashi (Japanese seven-spice) will give the salad just the right amount of heat.
- More garnish ideas – For a pop of umami, sprinkle furikake seasoning over the top, or try thinly sliced nori strips for a hint of ocean-inspired flavor.
Serving suggestions
Traditional spinach gomaae is best served slightly cool or at room temperature. If you’ve chilled the salad in the fridge, take it out 10 to 15 minutes before serving to allow the flavors to fully come alive.
For a well-rounded and authentic meal, pair it with these traditional Japanese-inspired dishes:
- Udon Noodle Soup or Miso Soup
- Or any of these 20+ Sashimi Sides and these 15+ Sushi Sides
FAQs
A thin and watery gomaae is a sign that the spinach wasn’t drained well enough after blanching. You want to squeeze out as much liquid as possible from the greens before tossing them with the dressing.
Frozen spinach isn’t a great choice for this recipe because it doesn’t have the same fresh texture and bright green color as blanched fresh spinach.
Storing
The leftover spinach salad can be stored in the fridge for up to 2 days. The spinach may lose some of its vibrant color, but the flavors will still be delicious. Just be sure to store it in an airtight container and garnish it with sesame seeds just before serving.
Erin’s wine pairings
- Light, crisp, and slightly acidic white wines, such as Sauvignon Blanc or Riesling, work beautifully with the delicate spinach, nutty sesame dressing, and delicious umami flavors.
- Try dry sake or any of these 8 Wines to Try with Sushi for a more traditional pairing.
More spinach recipes
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Full Recipe
Japanese Spinach Salad
Equipment
Ingredients
- 10 ounces baby spinach
- Kosher salt
- 2 Tablespoons white sesame seeds (plus more to garnish)
- 1 Tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon mirin (optional)
- ½ teaspoon rice wine vinegar (plus more to taste)
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with water and add several ice cubes.
- Heat a small skillet over medium-high heat. Add the sesame seeds and toast until fragrant, about 2 minutes.
- Transfer the toasted sesame seeds to a mortar and grind them with a pestle until mostly smooth, leaving some seeds whole for texture. Transfer the seeds to a medium bowl and add the soy sauce and sugar. Stir to combine.
- Once the water is boiling, add the spinach and cook for 30 seconds. Remove the spinach from the pot, using a slotted spoon, and add it to the bowl with the ice water.
- Once the spinach is cool enough to handle, gather the spinach with your hands and squeeze out the liquid.
- Cut the spinach into bite sized pieces, and add it to the bowl with the sesame-soy mixture. Stir to combine. Season with salt and additional vinegar, to taste. Top with additional sesame seeds, if desired. Enjoy at room temperature or chilled.
Notes
- Instead of spinach – Try watercress, collard greens, bok choy, Swiss chard, or kale. Each has a slightly different flavor profile but still pairs beautifully with the sesame-soy dressing.
- Add more veggies – Toss in some thinly sliced radishes, julienned carrots, shredded daikon, blanched green beans, or broccoli for extra crunch. Or, for a crisp, tangy contrast, add some pickled ginger, cabbage, or onions.
- Add some spice – A pinch of chili flakes, a drizzle of chili oil, or a dash of shichimi togarashi (Japanese seven-spice) will give the salad just the right amount of heat.
- More garnish ideas – For a pop of umami, sprinkle furikake seasoning over the top, or try thinly sliced nori strips for a hint of ocean-inspired flavor.
Nutrition
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