Japanese · Lunch
Sesame Spinach Salad
A chilled Japanese goma-ae-style dish of blanched spinach tossed in a light sesame-soy-mirin dressing with toasted sesame seeds, served cold as a refreshing side or starter with subtle sweetness and nutty depth.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
163Calories
7.8gProtein
9.1gFat
14.2gCarbs
7.1gSugar
4.5gFiber
714mgSodium
0mgChol
1.5gSat Fat
920mgPotassium
215mgCalcium
4.9mgIron
0mcgVitamin B12
45mgVitamin C
Goes well with
Japanese lager beer
local
Mugicha (barley tea)
international
vegetarian
low-calorie
gluten-free-adaptable
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim the tough stem ends from the spinach and rinse the leaves under cold running water until no grit remains.
2
Blanch
Drop the spinach into boiling water over high heat and cook for 30 to 45 seconds until the leaves wilt and turn bright green.
3
Cool
Drain the spinach and plunge it into ice water for 2 minutes to stop the cooking and set the color.
4
Build
Squeeze the spinach firmly to remove excess water, chop it into 2-inch lengths, and place it in a small bowl.
5
Whisk
Toast the sesame seeds in a dry skillet over medium heat for 2 minutes, shaking often, until golden and fragrant.
6
Dress
Whisk together the soy sauce, mirin, sugar, sesame oil and rice vinegar in a small bowl until the sugar dissolves.
7
Toss
Pour the dressing over the spinach and toss until every strand is coated, then let it sit for 5 minutes.
8
Plate
Mound the spinach in a small bowl, sprinkle the toasted sesame seeds over the top and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh spinach
- 2 tbsp2 tbsp sesame seeds
- 4 tsp4 tsp soy sauce
- 4 tsp4 tsp mirin
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp sesame-oil
- 2 tsp2 tsp rice vinegar
