Gomaae (ごまあえ) — Japanese Spinach with Sesame Dressing

• 450 gfresh spinach (mature bunch spinach is best because the stems hold texture after blanching)
• 2 lwater
• 12 gfine sea salt
• 300 gice (for chilling the spinach after blanching)
• 40 gtoasted white sesame seeds
• 30 mlJapanese soy sauce
• 12 ggranulated sugar

Instructions

1. 1

   Wash the spinach in several changes of cold water, paying close attention to the base of the stems where grit often collects. Keep the leaves attached to the stems for blanching, because intact bunches are easier to align, squeeze, and cut neatly.

2. 2

   Bring 2 l water to a strong boil in a wide pot and dissolve 12 g fine sea salt in it. Hold the spinach by the leaves, dip the thicker stems into the boiling water for 30 seconds, then lower the leaves into the pot and blanch the whole bunch for another 20 seconds.

3. 3

   Transfer the spinach immediately to a bowl filled with cold water and 300 g ice. Once fully chilled, gather the spinach into a bundle and squeeze firmly but gently until it is damp rather than watery, because excess water will dilute the sesame dressing.

4. 4

   Cut the squeezed spinach into 4 cm lengths and squeeze the cut pieces once more with your hands. Separate the pieces lightly so the dressing can reach both the stems and leaves, but do not shred the spinach into loose strands.

5. 5

   Grind the toasted white sesame seeds in a suribachi or mortar until most seeds are crushed and the mixture looks moist and fragrant, with a few coarse bits remaining. Stir in the soy sauce and sugar until the sugar dissolves, then add up to 15 ml water only if the dressing is too thick to coat the spinach.

6. 6

   Add the spinach to the sesame dressing and fold gently until every piece is lightly coated. Serve at room temperature or slightly chilled, ideally soon after mixing so the sesame aroma stays fresh and the spinach keeps its color.