Bento favourite: spinach goma-ae

Spinach goma-ae is a simple and tasty dish that is usually eaten at room temperature, making it a perfect side dish for a bento box.

What you need (4 servings):

200g fresh spinach

1 tsp salt

3 tbsp toasted white sesame seeds

1½ tbsp soy sauce

1 tbsp sugar

½ tsp sake (optional)

½ tsp mirin  (optional)

To make the dressing, heat a frying pan or skillet on the stove, add the sesame seeds and toast them on a medium-high heat. When they are fragrant, turn off the heat and move the pan off the stove.

Transfer the (re-) toasted sesame seeds to a mortar and grind them coarsely with a pestle. Leave some seeds whole for texture.

Add the soy sauce, sugar, sake and mirin, and mix it all together. Set aside.

Add water and salt to a pot and bring to a boil. Add the spinach and blanch for 30-45 seconds until completely wilted. Drain and run the spinach under cold running water until cool.

Once the spinach is cool enough to handle, collect the spinach and squeeze the water out. Cut the spinach into 1-inch (2.5 cm) length, add to the dressing and mix well.

Keeps in an air-tight container in the fridge for 2-3 days. Also suitable for freezing.

Tip: The dressing pairs well with green beans, bimi or green asparagus too.

Original recipe