Can I make gomae ahead of time?

Yes, gomae is great for meal prep. You can blanch the spinach and make the sesame dressing a day in advance. Store them separately in the fridge and combine right before serving to preserve texture and flavor.

Can I use pre-ground sesame seeds?

You can, but freshly toasted and ground sesame seeds provide a much deeper, fresher flavor. Pre-ground seeds often lack the intensity and fragrance needed for authentic gomae. If using pre-ground, be sure to toast lightly to revive their aroma.

Is this salad served hot or cold?

Gomae is traditionally served cold or at room temperature, which makes it a convenient make-ahead dish. Chilling the salad helps the sesame flavors deepen and settle into the spinach, enhancing the taste over time.

Gomae Spinach Salad

Name: Gomae Spinach Salad
Prep time: 8 min
Cook time: 2 min
Total time: 8 min
Cuisine: Japanese
Ingredients: 6 tablespoons sesame seeds; 1/4 teaspoon corn starch (optional); 1/4 cup water (optional); 2 tablespoons soy sauce; 3 teaspoon sugar; 2 large bunches of spinach; 1/8 teaspoon salt

Description

This Gomae Spinach Salad is a classic Japanese side dish featuring tender blanched spinach tossed in a sweet and savory sesame dressing. It's simple, wholesome, and packed with nutty flavor. This salad is perfect as a light appetizer or side to a larger meal and comes together in just minutes with a handful of pantry staples.

Ingredients

6 tablespoons sesame seeds
1/4 teaspoon corn starch (optional)
1/4 cup water (optional)
2 tablespoons soy sauce
3 teaspoon sugar
2 large bunches of spinach
1/8 teaspoon salt

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Instructions

In a small skillet, add the sesame seeds and heat over medium-low heat. Roast until they begin to brown, then remove from heat.
Set aside 1 tablespoon of the roasted sesame seeds to use as a garnish, if desired. Transfer the rest into a mortar and pestle and grind. You can also use a spice grinder to grind the seeds or a blender or food processor.
In a small mixing bowl, make a cornstarch slurry by combining the cornstarch with water and stir together until fully dissolved (we use this cornstarch slurry to thicken the dressing. You can skip this step if you prefer a thinner sauce).
Add the ground sesame seeds, soy sauce, and sugar to the same mixing bowl and mix well.
Transfer the mixture to a small small saucepan and heat over medium until the sauce starts to thicken. Remove from heat and pour into a bowl. Set aside to cool.
Bring a large pot of water to a boil over high heat. Add the spinach and blanch cook for 1 minute.
Transfer the spinach into a colander and immediately run cold water through it (this will stop the cooking process completely).
Use your hands or a cheese cloth to to squeeze the water out of the spinach.
Split the spinach into 4 small portions and divide into small bowls. Add one tablespoon of your sesame sauce on top and garnish with a pinch of roasted sesame seeds, if using. Serve immediately.

Notes

How to store: Store leftover gomae in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the dressing and spinach separate until just before serving.

How to freeze: Freezing gomae spinach salad is not recommended. The spinach tends to become soggy and lose its vibrant color and texture once thawed. Additionally, the sesame dressing may separate or become grainy after freezing and reheating.

Prep Time: 8 minutes
Cook Time: 2 minutes
Category: Salad
Method: Assemble
Cuisine: Japanese