Spinach Goma-ae (Sesame Spinach)

Spinach goma-ae is a classic Japanese side dish that highlights how simple ingredients can be transformed into something deeply flavorful and satisfying. It’s blanched spinach tossed in a rich, nutty sesame dressing made from ground sesame seeds.

I’ve never been a huge dressing person, and I think I’ve realized that it’s because I grew up using Japanese dressings. They’re always very light and don’t ever overpower the vegetables. That’s exactly how this dressing is! It’s savory, slightly sweet, and has a creamy texture that is melt-in-your-mouth good!

In Japan, this dish – known as goma-ae – is a common side served alongside rice, grilled fish, or other home-style meals. The word “goma” means sesame, and “ae” refers to a dressed or mixed dish, which perfectly describes its preparation. The sesame seeds are ground using a mortar and pestle, releasing their natural oils and creating that signature toasty depth you can’t quite replicate with pre-ground sesame.

What makes spinach goma-ae so special is its balance. The spinach brings freshness, while the sesame dressing adds richness without feeling heavy. A little soy sauce enhances the umami, and a hint of sugar rounds everything out so no single flavor dominates. It’s a dish that feels both comforting and nourishing at the same time. And so simple to make, too!

FAQ’s about Spinach Goma-ae:

Q: Can I use frozen spinach instead of fresh?
A: Yes. Just thaw it completely and squeeze out as much water as possible. Frozen spinach is actually very convenient here, but fresh spinach gives a brighter flavor and better texture. Note also that traditional spinach goma-ae uses Japanese spinach (known as horenso), however, it can be difficult to find depending on where you live. Even my local Asian markets don’t have it, so I use regular baby spinach. This works just fine!

Q: Can I make goma-ae ahead of time?
A: Yes, but it’s best eaten the same day. You can prep the spinach and dressing separately, then combine just before serving to keep the texture fresh and not watery. Others, it’s best eaten within 2 – 3 days. As it sits, the spinach slowly releases water, which can make the dressing a bit loose or watery.

Q: Why is my goma-ae watery?
This usually happens if the spinach isn’t squeezed enough after blanching. Make sure to really press out excess moisture—this step is key for a thick, clingy dressing.

Q: Can I adjust the sweetness?
A: Absolutely. Traditional goma ae has a balance of sweet and savory, but you can reduce the sugar.

Q: What can I serve it with?
A: It pairs well with rice, grilled fish, teriyaki dishes, or bento-style meals. It’s often served as part of a larger Japanese home-cooked spread.

Q: Can I use other greens?
A: Yes. While spinach is classic, you can also use: kale (massaged after blanching), bok choy, green beans, etc. Just adjust blanching time depending on the vegetable.

Q: Do I have to use a suribachi and surikogi?
No, but it’s traditional and gives the best flavor. Grinding sesame seeds in a suribachi with a surikogi releases their oils slowly, creating a more aromatic and textured dressing. If you don’t have one, no worries! A mortar and pestle or spice grinder works too! That said, a suribachi/surikogi are commonly used in Japanese cooking. Here’s the one that I use.

Print