Horenso no Goma-ae (Spinach with Sesame Dressing)

🧂 Ingredients

• 400 g Fresh spinach(Look for vibrant green leaves and firm stems.)
• 3 tbsp Toasted sesame seeds(Toasting enhances their nutty flavor. You can toast raw seeds yourself in a dry pan over medium heat until fragrant, or use pre-toasted seeds.)
• 1 tbsp Soy sauce(Use a good quality Japanese soy sauce for best flavor.)
• 1 tbsp Mirin(Sweet Japanese rice wine. If unavailable, you can substitute with dry sherry and a pinch of sugar.)
• 1 tsp Granulated sugar(Adjust to your sweetness preference.)
• 1 tsp Dashi granules or powder(Or 1 tbsp prepared dashi stock. Dashi adds umami depth. If unavailable, you can omit or use a tiny pinch of MSG for a similar effect.)
• for blanching Water(Enough to generously cover the spinach in a pot.)
• for shocking Ice water(A bowl filled with ice cubes and cold water.)

👨‍🍳 Instructions

1. 1

   Prepare the blanching station: Bring a large pot of water to a rolling boil over high heat. Prepare a large bowl filled with ice and cold water nearby.

   ⏱️ 2 minutes
2. 2

   Blanch the spinach: Add the spinach to the boiling water. Cook for 30-60 seconds, just until the leaves turn bright green and wilt. Do not overcook, or it will become mushy.

   ⏱️ 1 minute
3. 3

   Shock and drain the spinach: Immediately transfer the blanched spinach from the boiling water to the ice bath using a spider strainer or tongs. Let it sit for about 1 minute to stop the cooking process. Drain the spinach thoroughly in a colander. Once cool enough to handle, gently but firmly squeeze out as much excess water as possible. This is crucial for the dressing to adhere properly.

   ⏱️ 3 minutes
4. 4

   Prepare the sesame dressing: If using whole toasted sesame seeds, grind them in a mortar and pestle or a spice grinder until they form a coarse paste. In a small bowl, combine the ground sesame seeds with soy sauce, mirin, sugar, and dashi granules (or prepared dashi). Whisk until the sugar is dissolved and the dressing is well combined. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
5. 5

   Cut the spinach: Gather the squeezed spinach into a neat bundle. Using a sharp knife, cut the bundle into bite-sized lengths, about 1.5 to 2 inches (4-5 cm) long.

   ⏱️ 2 minutes
6. 6

   Combine and serve: Place the cut spinach in a serving bowl. Pour the prepared sesame dressing over the spinach. Gently toss to ensure all the spinach is evenly coated. Serve immediately as a refreshing side dish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Squeeze out ALL excess water from the spinach. This is the most important step to prevent a watery dish and ensure the dressing coats the spinach beautifully.
• ✓Grinding the sesame seeds just before making the dressing releases their maximum flavor and aroma. A mortar and pestle works best for achieving a paste-like consistency.
• ✓Adjust the sugar and soy sauce to your personal preference. Some prefer it sweeter, others saltier.
• ✓This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture may soften slightly upon storage.

🔄 Variations

• Add thinly sliced scallions or a pinch of shichimi togarashi (Japanese seven-spice blend) for extra flavor and heat.
• Incorporate other blanched vegetables such as green beans, broccoli florets, or asparagus spears along with the spinach.
• For a richer dressing, add a teaspoon of tahini or peanut butter along with the sesame seeds.

🥗 Nutrition

Per serving