Japanese Cold Sesame Spinach (Horenso No Gomaae)

Instructions

1. 1

   Toast sesame seeds in a dry pan over medium heat for 3–4 minutes, stirring constantly, until golden and beginning to pop. The sesame should smell nutty and fragrant. Grind two-thirds of the seeds in a mortar to a coarse, slightly oily paste — leave the remainder whole for texture.

2. 2

   Blanch spinach in boiling salted water for 30 seconds until just wilted. Immediately transfer to ice water to preserve the vivid green color.

3. 3

   Squeeze spinach firmly to remove all water. Then squeeze again — the spinach must be very dry or the sauce will be diluted. Form into a compact log and cut into 2-inch lengths.

4. 4

   Mix ground sesame seeds, whole seeds, soy sauce, mirin, sugar, and sesame oil into a thick sesame sauce. Toss spinach in the sauce to coat each piece.

5. 5

   Serve in a small mound as a side dish (ohitashi). This dish demonstrates the Japanese tradition of preparing each vegetable with care and intention — the same spinach treated differently becomes a completely distinct dish.