Bowl of vibrant green blanched spinach dressed with nutty sesame sauce, topped with white sesame seeds

Soups & Salads

Simple Spinach Gomae with Chinese Sesame Paste

Name: Simple Spinach Gomae with Chinese Sesame Paste
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 283 g fresh spinach (about 10 oz / 1 large bag); Pinch of salt (for blanching); 2½ tablespoons Chinese sesame paste (芝麻酱); 2½ teaspoons soy sauce; 2½ teaspoons sugar; ¾ teaspoon toasted sesame oil *(optional, for aroma)*; 1½ teaspoons toasted white sesame seeds; Optional: additional honey, to taste (a teaspoon or so)

If you love the earthy, nutty flavour of classic Japanese gomae but want to try something a little deeper and bolder, this version made with Chinese sesame paste might become your new favourite. It's a simple side dish that brings together blanched spinach and a creamy, savoury-sweet sesame dressing with just a hint of soy and optional toasted sesame oil for extra aroma.

Prep

5 min

Cook

10 min

Total

15 min

Serves

Style

🍽 Elevated

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The key to great gomae lies in two things: not overcooking the spinach, and using a rich, fragrant sesame paste. While Japanese gomae typically uses ground sesame seeds, this version uses Chinese-style sesame paste (芝麻酱), which has a deeper, more robust flavour that really shines through.

Ingredients

Servings:

283 g fresh spinach (about 10 oz / 1 large bag)
Pinch of salt (for blanching)
2½ tablespoons Chinese sesame paste (芝麻酱)
2½ teaspoons soy sauce
2½ teaspoons sugar
¾ teaspoon toasted sesame oil *(optional, for aroma)*
1½ teaspoons toasted white sesame seeds
Optional: additional honey, to taste (a teaspoon or so)

Instructions

1
Blanch the spinach: Bring a large pot of water to a boil with salt. Add the spinach and blanch for 30–40 seconds until just wilted. Drain and rinse under cold water. Squeeze out the excess moisture gently and cut into 2-inch (5cm) pieces.
2
Make the dressing: In a small bowl, mix the sesame paste, soy sauce, and sugar until smooth. Add the sesame oil if using. Adjust with a bit more water if the paste is thick and hard to stir.
3
Toss and plate: Combine the spinach with the dressing in a mixing bowl and toss until evenly coated.
4
Serve: Taste your gomae and add some honey if more sweetness is desired. Transfer to a serving dish and top with toasted sesame seeds. Serve chilled or at room temperature.

FAQ

Can I make spinach gomae ahead of time?+

Yes! You can blanch and cut the spinach up to 24 hours ahead, then store it in an airtight container in the fridge. Make the sesame dressing fresh just before serving, then toss together. This keeps the spinach from getting too soft or watery.

What can I use instead of Chinese sesame paste?+

Tahini (regular sesame paste) works as a substitute, though it's milder and less nutty—you may want to add a bit more sesame oil for depth. In a pinch, you can also use smooth peanut butter mixed with a teaspoon of sesame oil, though the flavor will be different.

Why is my sesame paste lumpy and how do I fix it?+

Sesame paste can be thick and clumpy straight from the jar. Mix it with soy sauce and sugar gradually to create a smooth consistency, or add a teaspoon of water at a time until it reaches a pourable dressing consistency.

How long can I keep leftover gomae and does it get soggy?+

Tossed gomae keeps in the fridge for 1-2 days, but it will gradually release water and become softer. For best texture, store the dressed spinach in an airtight container and eat within a day, or keep the dressing separate and mix it in just before serving.