This Japanese sesame spinach salad is nutty, flavourful and a delicious way to enjoy spinach! Ready in 5 minutes, this healthy Japanese side dish is great for meal prep, too.

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Japanese Spinach Salad with Sesame Dressing


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5 from 35 reviews

Description

This Japanese sesame spinach salad is nutty, flavourful and a delicious way to enjoy spinach! Ready in 5 minutes, this healthy Japanese side dish is great for meal prep, too.


Ingredients

Scale
  • 1 bunch of spinach (225-250g)
  • Pinch of salt
  • 3 tbsp toasted sesame seeds
  • 2 tsp sugar
  • 45 tsp soy sauce
  • 1 tsp sake or mirin

Instructions

  1. Bring a pot of water to a boil and place spinach in stem side first. Cook the spinach for 30 seconds and then immediently strain and rinse with cold water. 
  2. Squeeze out excess moisture and water. Gather the spinach and roughly chop the spinach 3-4 times and then place it into a bowl.
  3. Add the toasted sesame seeds to a suribachi (motor / grinding bowl) and grind with surikogi (pestal / wooden stick) and roughly grind the sesame seeds (does not have to all be grinded). Add the sugar, soy sauce and sake/mirin and mix together. 
  4. Pour the dressing over the spinach and toss together. Serve and enjoy! 
  5. Leftovers can be stored in an air tight container in the fridge for up to 3 days or frozen for up to 1 month. 

 

 

Notes

  • If using raw sesame seeds, toast them over low heat until it starts to smell nutty and some of the seeds begin to ‘pop’. 
  • Helpful Equipment: suribachi set (Japanese motor and pestal)
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

SAVE IT FOR LATER! ↓

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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40 Comments

  1. Super delicious, it tastes just like the dish I ate in Tokyo! I also tried it with kale (without the stems), and it is as tasty as with spinach. Thank you!






  2. Ate Horenso gomae almost daily my 8 yrs in Japan. Make it at home but could never get all the water out of the spinach so it’s not mushy. Found my Mom’s potato ricer and it’s perfect for squishing the water out of the spinach. Thank you for recipe!






  3. Huhu this was the best accompaniment for rush making bentos 🥲
    Usually craving for this until i found your recipe and tried it !
    Serving it cold even tastes better 🤤
    Thank you so much Lisa ! Hehe






  4. I never had this before but I made it because it sounded good. It is better than good, it’s delicious, and easy to make. Thank you for sharing such a easy delicious recipe. I will be making this again and again!






  5. Such a quick and easy side dish with amazing flavour! I made enough to have leftovers for lunch the next day, a delicious recipe that helps us get more greens in 😋