Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Blanched spinach dressed in a rich, nutty toasted sesame dressing with soy sauce and a dash of rice vinegar.
Side dish. Good with teriyaki-style salmon, grilled chicken thighs or tofu. Find a main
Equipment: Saucepan, small frying pan, pestle and mortar
Measures and names
Ingredients
- 400 g spinach, washed, thick stems trimmed
- 3 tbsp white sesame seeds
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- 1 tbsp water
Method
- Toast the sesame seeds in a dry frying pan over a medium heat for 2-3 minutes, shaking often, until golden and fragrant. Set aside 1 tsp and grind the rest to a coarse paste in a pestle and mortar.
- Mix the ground sesame with the soy sauce, rice vinegar and water to make a thick, spoonable dressing.
- Blanch the spinach in a pan of boiling water for 30-60 seconds until just wilted, then drain, rinse under cold water and squeeze out as much water as you can. Cut into 4 cm lengths.
- Toss the spinach with the dressing, pile into small bowls and sprinkle with the reserved sesame seeds. Serve at room temperature or chilled.
Swaps and tips
Use tamari to make this gluten-free. Gomae is usually sweetened; here freshly toasted, well-ground sesame and a little rice vinegar give it all the depth it needs. It keeps in the fridge for 2 days.
Easy variations
- Add a spoonful of tahini for an extra creamy dressing
- Use green beans or broccoli instead of spinach
- Mix in a few drops of toasted sesame oil
- Top with a few shreds of nori
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 1 g | 3 g | 6 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
