Japanese Spinach Salad

This Japanese Spinach Salad (Goma-ae) is a quick and healthy side dish that tosses blanched spinach in a simple soy-sesame dressing. A perfect pairing for sushi, baked or grilled fish, rice dishes, and more!

📝 Ingredients

• 10 ounces baby spinach
• Kosher salt
• 2 Tablespoons sesame seeds (plus more to garnish)
• 1 Tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon mirin (optional)
• 1/2 teaspoon rice wine vinegar (plus more to taste)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Fill a large bowl with water and add several ice cubes.
2. 2Heat a small skillet over medium-high heat. Add the 2 Tablespoons sesame seeds and toast until fragrant, about 2 minutes.
3. 3Transfer the toasted sesame seeds to a mortar and grind them with a pestle until mostly smooth, leaving some seeds whole for texture. Transfer the seeds to a medium bowl and add the 1 Tablespoon soy sauce 1 teaspoon sugar, 1 teaspoon mirin and ½ teaspoon rice wine vinegar. Stir to combine.
4. 4Once the water is boiling, add the 10 ounces baby spinach and cook for 30 seconds. Remove the spinach from the pot, using a slotted spoon, and add it to the bowl with the ice water.
5. 5Once the spinach is cool enough to handle, gather the spinach with your hands and squeeze out the liquid.
6. 6Cut the spinach into bite sized pieces, and add it to the bowl with the sesame-soy mixture. Stir to combine. Season with salt and additional vinegar, to taste. Top with additional sesame seeds, if desired. Enjoy at room temperature or chilled.