Gomae
Gomae is a quintessential Japanese side dish, showcasing vibrant blanched spinach coated in a rich, nutty sesame dressing. This vegan preparation offers a delightful balance of savory, sweet, and umami notes, creating an elegant and healthy accompaniment to any meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 73 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 gspinach
sauce
- 3 tbspsesame seed, toasted
- 2 tbspsoy sauce, gluten-free if needed
- 1 tbspsugar
- 1 tsprice vinegar
- 1 tbspwater
Equipment
Large pot · Large mixing bowl (for ice bath) · Colander · Small mixing bowl (for sauce) · Whisk · Slotted spoon or tongs · Chef's knife · Cutting board
The method
Step by step
- 1
Bring a large pot of water to a rolling boil over high heat.
About 3 min
Cook’s note: Ensure the water is vigorously boiling before adding spinach to ensure quick and even blanching.
- 2
While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Cook’s note: Having the ice bath ready is crucial for immediately stopping the cooking process and preserving the spinach's vibrant green color.
- 3
Add the fresh spinach to the boiling water and blanch for 1-2 minutes, until the leaves are wilted and turn a bright, vivid green.
About 2 min
Cook’s note: Avoid overcrowding the pot; blanch the spinach in two batches if necessary to maintain water temperature and ensure even cooking.
- 4
Immediately transfer the blanched spinach from the boiling water into the prepared ice bath using a slotted spoon or tongs.
Cook’s note: This rapid cooling, known as shocking, locks in nutrients and maintains the spinach's crisp-tender texture.
- 5
Allow the spinach to cool completely in the ice bath for at least 1 minute.
About 1 min
- 6
Drain the cooled spinach thoroughly in a colander, then gather it into a ball and firmly squeeze out all excess water with your hands.
About 2 min
Cook’s note: This step is critical! Removing as much water as possible prevents a diluted, watery sauce. You can also use a clean kitchen towel to wring out moisture.
- 7
Once squeezed dry, cut the spinach into 1-inch (2.5 cm) pieces.
Cook’s note: Cutting the spinach makes it easier to eat and ensures each bite is coated with the delicious sesame sauce.
- 8
In a small mixing bowl, combine the sesame seeds, soy sauce, sugar, rice vinegar, and water.
Cook’s note: For a deeper toasted flavor, lightly toast the sesame seeds in a dry pan for a few minutes until fragrant before adding them to the sauce.
- 9
Whisk the sauce ingredients vigorously until the sugar is completely dissolved and the mixture is well combined.
Cook’s note: Taste the sauce and adjust sweetness or saltiness to your preference. A pinch more sugar or a dash more soy sauce can balance the flavors.
- 10
Add the prepared spinach to the bowl with the sesame dressing and toss gently until every piece of spinach is evenly coated.
Cook’s note: Use your hands for a more thorough and gentle mixing, ensuring the delicate spinach isn't bruised.
- 11
Serve the Gomae immediately at room temperature, or chill it in the refrigerator for at least 30 minutes for enhanced flavor.
About 30 min
Cook’s note: Gomae is traditionally served chilled, allowing the flavors to meld beautifully. It's an excellent make-ahead side dish.
Per serving
Nutrition
- Calories
- 72.9kcal
- Protein
- 3.9g
- Carbs
- 7.8g
- Fat
- 3.7g
- Fibre
- 2.5g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Gomae recipe pairs wonderfully with grilled fish, teriyaki chicken, or as part of a bento box. For an extra layer of flavor, you can use toasted sesame oil in the dressing instead of regular water, or add a pinch of dashi powder for a deeper umami kick. A sprinkle of chili flakes can also add a subtle heat if desired.
Store leftover Gomae in an airtight container in the refrigerator.
Gomae is best served chilled or at room temperature; reheating is not recommended as it can alter the texture of the spinach.