Quick Bites from Pender

Spinach Gomaae – Recipe

In Recipes on February 15, 2010 at 5:01 am


Along with sushi, agedashi tofu and chicken yakitori, this tasty sesame spinach salad is always on our order when we go out for Japanese in the big city.  It took 2 attempts, but I finally got the dressing right. 

I can’t wait for spring…spinach fresh from the garden.

Spinach Gomaae

Yield:  4 small servings

Spinach, picked over, washed and stems trimmed to 2-3” 1 bunch
Sesame Seeds, roasted ¼ C 60 ml
Sugar 3 t 15 ml
Soya Sauce 1½ T 25 ml
Sake 2 T 30 ml

lb=pound      C=cup       g=grams     t=teaspoon
T=tablespoon       ml=millilitres     TT=to taste

Bring a large pot of salted water to the boil.   Fill a large bowl with cold water and ice.

Add the spinach to the boiling and cook for 1 minute.  Quickly remove the leaves with tongs and immerse them in the ice water to halt the cooking and preserve the bright green colour.  Once cool, gently roll the spinach in a clean towel.  Squeeze gently and set aside to dry.

Grind the sesame seeds to a paste in a spice/coffee grinder or mortar and pestle.  Dissolve the sugar in 1 tablespoon of very hot water.  In a small bowl, combine the sesame paste, sugar, soya sauce and sake.

Cut the spinach into 2” lengths.  To serve, pile a small amount of spinach on the plate and drizzle with the sesame dressing.  Garnish with sesame seeds or Gomashio.

Leftover dressing will keep, covered, in the fridge for up to 5 days.


  • When you salt water for cooking, it should taste salty.
  • I tried this with black sesame seeds.  It tastes the same, but the colour, is as you’d expect, muddy.
  1. Great recipe, I love spinach!!


  2. Well done!
    We also call it gomadare!
    You are becoming Jaoanese!LOL
    Best regards!

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