Japanese spinach gomae (sesame spinach)

A Japanese side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Spinach is on the Dirty Dozen — it's worth sourcing organic to avoid pesticide residues. Soy sauce quality varies; opt for a good brand if possible.

Ingredients

• 500 g fresh spinach
• 3 tbsp sesame seeds
• 2 tbsp good-quality soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp rice vinegar

Method

1. Bring a large pot of water to a boil and blanch the spinach for about 30 seconds until just wilted.
2. Drain immediately and rinse the spinach under cold water to stop the cooking process.
3. Squeeze out excess water from the spinach and cut it into 4-5 cm lengths.
4. In a dry skillet over medium heat, toast the sesame seeds until golden, stirring frequently.
5. Grind the toasted sesame seeds in a mortar and pestle, leaving some seeds whole for texture.
6. Combine the ground sesame seeds with soy sauce, mirin, sugar, and rice vinegar in a bowl.
7. Mix the dressing until the sugar is dissolved.
8. Toss the prepared spinach with the sesame dressing until well coated.

Notes

• For a stronger sesame flavor, use roasted sesame seeds.
• Adjust sweetness by adding more or less sugar to taste.
• Serve at room temperature or chilled as a refreshing side dish.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.