Gomae, also known as goma-ae or gomaae, is a traditional Japanese spinach salad made with blanched, squeezed-out spinach and a savory and slightly sweet sesame seed dressing that usually contains gluten. This version is gluten free gomae. Toss the dressing with the spinach, or ball up spinach servings in two big balls and serve them with the sauce on top or on the side, like they do in restaurants when trying to be fancy. Either way, this dish is so so simple to make, plant-based, delicious, and nutritious.
Gluten Free Gomae (Japanese Blanched Spinach Salad with Mirin-Sesame Dressing)
- 2 5-ounce bags baby spinach leaves
- 1/4 cup toasted sesame seeds
- 1 tablespoon gluten-free tamari
- 1 tablespoon mirin (Japanese sweet cooking sake)
- 1-1/2 teaspoons sugar
Bring a large pot of water to a boil.
Meanwhile, in a small food processor or mortar and pestle (or a sealed baggie with a rolling pin), process or mash the seeds until they are mostly crushed (it’s fine if some whole seeds remain). Add the tamari, mirin, and sugar and mix to combine. Taste and adjust flavor, if desired. Set aside.
Add the spinach to the boiling water and let wilt, about 30 seconds. Drain to a colander and let cool until cool enough to handle. Working in bunches, squeeze as much water as you can out of the spinach.
In a bowl, toss together the spinach and sesame dressing, and serve.