If you love the earthy, nutty flavor 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 favorite. It’s a simple side dish that brings together blanched spinach and a creamy, savory-sweet sesame dressing with just a hint of soy and optional toasted sesame oil for extra aroma.
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 is darker, stronger, and has a slightly roasted undertone. It creates a luscious dressing that clings beautifully to every strand of wilted spinach.
This is one of those side dishes that takes less than 10 minutes but adds real dimension to any meal—especially when paired with rice, grilled fish, or simple tofu. You can enjoy it cold or at room temperature, and it’s easily made ahead of time. A tiny drizzle of honey at the end rounds out the flavor if you like a touch more sweetness.
Pro tip: Don’t skip rinsing the spinach under cold water after blanching. It keeps the color vibrant and stops the cooking process so you don’t end up with soggy greens.
Simple, elegant, and satisfying—this gomae is proof that vegetables don’t have to be boring.
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Simple Spinach Gomae with Chinese Sesame Paste
Ingredients
283g 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)
Directions
- Blanch the spinach:
Bring a large pot of water to a boil with a pinch of salt.
Add spinach and blanch for 30–40 seconds until just wilted.
Drain and rinse under cold water. Squeeze out excess moisture gently and cut into 2-inch pieces. - Make the dressing:
In a small bowl, mix sesame paste, soy sauce and sugar until smooth.
Add sesame oil if using. Adjust with a bit more water if the paste is thick and hard to stir. - Toss and plate:
Combine spinach with the dressing in a mixing bowl and toss until evenly coated. - Serve:
Taste your gomae, 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.
