Japanese Spinach Salad with Sesame Dressing (Gomaae) 🥬 ほうれん草の胡麻和え

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Bring a large pot of water to a boil and prepare a large bowl of ice water.
2. Toast 3 Tbsp white sesame seeds in a dry pan over medium-high heat, shaking constantly, until fragrant. Remove from the heat.
3. Grind the sesame seeds in a mortar, leaving some whole.
4. Mix the ground sesame with 1 Tbsp soy sauce and 1 Tbsp sugar. Set aside.
5. Once the water boils, add 1 tsp Diamond Crystal kosher salt. Put the spinach in stem end first and cook for 20 seconds, then push the leaves in and cook for 30–45 seconds more.
6. Transfer the spinach to the ice water for 1 minute, then remove it.
7. When cool enough to handle, squeeze out the water.
8. Cut the spinach into 1-inch (2.5 cm) lengths.
9. Toss the spinach with the sesame dressing, in the mortar or in a bowl. Serve at room temperature or chilled.
10. Store leftovers in an airtight container: 2–3 days in the fridge or 2–4 weeks in the freezer.

Summarized from Just One Cookbook's video. Watch it for the details.

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