Japanese Sesame Miso Spinach (Goma Miso Ae)

Ingredients

• 10 oz Fresh spinach (Trimmed and washed)
• 2 tbsp Sesame seeds (Ground or crushed; toast first if desired)
• 1 tbsp White or yellow miso (Adjust to taste)
• 1 tsp Soy sauce (Adjust to taste)
• 1 tsp Granulated sugar (Adjust to taste)
• Water (For blanching the spinach)

Steps

1. 1

   Bring a large pot of water to a boil. Prepare a bowl of cold water nearby for cooling the spinach.

2. 2

   Add the spinach to the boiling water and blanch briefly, about 1–2 minutes, until wilted and bright green.

3. 3

   Transfer the spinach to the cold water to stop the cooking. Drain it thoroughly, then squeeze out as much excess liquid as possible.

4. 4

   Grind or crush the sesame seeds until fragrant and partially broken down. Stir in the miso, soy sauce, and sugar to make a thick sesame miso dressing.

5. 5

   Cut the squeezed spinach into manageable pieces if needed, then toss it with the sesame miso dressing until evenly coated.

6. 6

   Serve chilled or cold. Store leftovers in an airtight container in the refrigerator.

Notes

The author says she typically does not measure; the dressing quantities are practical estimates based on the described sesame, miso, soy sauce, and sugar mixture. Use the same sauce with other blanched vegetables such as broccoli or green beans. Refrigerate leftovers in an airtight container.

Nutrition per serving

• side dish
• vegetarian
• kid-friendly
• Japanese
• cold
• no-meat
• blanched
• summer vegetables