Japanese Spinach Salad

Course: Salad

Cuisine: Japanese

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Calories: 48kcal

Author: Platings and Pairings

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!

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Equipment

Ingredients

10 ounces baby spinach
Kosher salt
2 Tablespoons 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 2 Tablespoons 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 1 Tablespoon soy sauce 1 teaspoon sugar, 1 teaspoon mirin and ½ teaspoon rice wine vinegar. Stir to combine.
Once the water is boiling, add the 10 ounces baby 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

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 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