Japanese-Style Spinach (Gomae)

Japanese-Style Spinach (Gomae)

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From: EatingWell Magazine, March/April 2016

Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2½ tablespoons tahini
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 2 teaspoons mirin
  • 1 pound spinach, trimmed if necessary
  • 1 teaspoon sesame oil
  • Toasted sesame seeds for garnish

Preparation

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  • Ready In

  1. Put a large pot of water on to boil.
  2. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl.
  3. Cook spinach in the boiling water until it just turns bright green, 15 to 30 seconds for baby spinach, 45 seconds to 1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 76 calories; 5 g fat(1 g sat); 3 g fiber; 6 g carbohydrates; 4 g protein; 165 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 7,657 IU vitamin A; 23 mg vitamin C; 148 mg calcium; 3 mg iron; 265 mg sodium; 498 mg potassium
  • Nutrition Bonus: Vitamin A (153% daily value), Folate (41% dv), Vitamin C (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1 fat

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