Spinach Gomaae

By Eric Kim

Updated April 24, 2024

Spinach Gomaae
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
Total Time
20 minutes
Prep Time
2 minutes
Cook Time
18 minutes
Rating
5(230)
Comments
Read comments

A nutty, savory-sweet sesame dressing coats spinach in this Japanese dish, horenso no gomaae. It comprises four impactful ingredients that taste especially great with a bowl of white rice or as part of a breakfast spread with soup and salmon. Gomaae, pronounced go-MAH-ae, means sesame sauce and is more than just a recipe: Toasted sesame seeds, ground to a tan powder and simply mixed with soy sauce and sugar, are an excellent flavor canvas for spinach and beyond. You can swap in any vegetable, really, but sprightly, crunchy ones like lightly boiled green beans, sugar snap peas and broccoli shine with this application.

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Ingredients

Yield:4 servings
  • 3tablespoons toasted white sesame seeds (see Tip)
  • 1tablespoon soy sauce
  • 2teaspoons sugar
  • 1bunch mature spinach (8 to 10 ounces), ends trimmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

64 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a spice grinder or mortar, grind the toasted sesame seeds into a coarse powder. Or, crush the seeds with a heavy pot or skillet on a cutting board. Add to a medium bowl along with the soy sauce and sugar. Stir to combine.

  2. Step 2

    Bring 4 cups of water to a boil in a kettle or saucepan. Wash and drain the spinach in a colander. With the colander in the sink, carefully pour the boiled water over the spinach to wilt it. Drain, then transfer the spinach to a clean kitchen towel and wring out any excess water or simply press with a spoon to expel water.

  3. Step 3

    Add the spinach to the bowl with the sauce and toss to combine. Serve at room temperature or chilled.

Tip
  • If you have untoasted sesame seeds, simply heat them in a small skillet over medium-low, shaking the pan occasionally, until the seeds are light brown and fragrant with nuttiness, about 5 minutes.

Ratings

5 out of 5
230 user ratings
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Comments

Momo

Most Japanese would cut the spinach into easy to eat pieces, like 2-inches long, after blanching the spinach.

Tom

I was taught to make this using rice wine rather than sugar. After wringing out the water, soak the spinach in rice wine and soy sauce then wringing it a second time to remove bitterness, before dressing.

Jo Kim

I added honey instead of sugar. This is easy and very healthy. Did you know that Spinach are more nutritious in early spring?

Karen

I added a few drops of apple cider vinegar to brighten it a bit. The family enjoyed it!

Zackbox

I totally changed the recipe, but I lived in Seattle for many years eating Japanese food including that of a Japanese Iron Chef. I wilted the spinach in EVOO with a tiny drop of sesame oil. I used a dashi seasoning sauce not soy, fish sauce, shabo shabo gome dare (Japanese sesame sauce that they are trying to get you to make. If you don’t have access, you can indeed use Asian sesame paste or Harissa, but you’ll need to whisk well.) Also Thai lemongrass sriracha, rice vinegar, and small pinch of sugar. Basically, make your sauce and taste/adjust as you go. Once corrected for Japanese flavors, it is awesome!

Lewis

So good. I saved a couple of steps by using washed baby spinach, steamed it in a covered frying pan with a T of water, and drained it in a colander, pressing the water out with the back of a spoon. A really nice side dish in no time!

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