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Spinach Sesame Toss-Goma Ae

Updated on October 28, 2014
spinach goma ae
spinach goma ae

When I was a kid, spinach was my worst enemy.

I also had a dislike for a lot of other things such as celery, strawberries and orange. On the other hand I had a fondness for things that some consider strange like natto( fermented soybeans ), raw clam sushi and grilled chicken cartilage. So my mother's mission was to somehow get me to like spinach and that was a good thing because spinach is supposed to be very good for you. Even Popeye would agree as he pops open a can of spinach and says, "I'm strong to the finish when I eats me spinach".

Hourensou no Goma Ae

This simple dish is called Hourensou no Goma-Ae in Japanese which literally means spinach (hourensou) sesame (goma) toss (ae). The "no" just means "of" just in case you were wondering. Anyway, this was my mother's secret recipe and soon enough, the spinach was somehow working its way into my tummy. It's toasty and slightly sweet with a bit of savory and the spinach leaves are cooked just enough so it still retains its bite. I ended up liking this dish so much that my mother had to make it for me at least once a week for me. She eventually just started to make large batches and leave them in a tupperware for me to eat whenever I had the desire. Thanks Mom!

This spinach dish is a very common and traditional Japanese dish that we serve alongside other dishes. It is considered a side dish and complements most Japanese dishes. However I have also served it on the side with Western dishes such as roast chicken or grilled fish. It's not only incredibly fast and simple to make but is a highly nutritious dish. It contains no added oil of any kind and uses the natural fats from the sesame oil for moisture.

You can use other vegetables too!

This sesame base can and is used to make variations using other vegetables such as okra and green beans and they are just as tasty. The recipe calls for crushed white sesame seeds but if you can only find whole sesame seeds, you can grind them yourself in a mini-blender such as magic bullet. Alternatively you could put the seeds in a bowl and crush them using the end of a rolling pin or use a suribachi ( Japanese mortar and pestle ) like I did. They don't need to be crushed too fine either and always use white sesame seeds because the black ones taste different.

  • Prep time: 5 min
  • Cook time: 5 min
  • Ready in: 10 min
  • Yields: 4

Ingredients

  • 2 large bunches spinach washed well
  • 4 tablespoons crushed white sesame seeds
  • 3 teaspoons soy sauce
  • 3 teaspoons sugar

Instructions

  1. Boil the spinach for 1 minute. Drain in a colander and wash in cold water.
  2. Squeeze all excess water out and cut into 3-inch size.
  3. Combine crushed sesame seeds, soy sauce and sugar in a bowl and mix well.
  4. Add spinach to the mixture and mix well to combine all ingredients.
  5. Serve as a side dish to your favorite meals.

Do You Like This Recipe?

5 stars from 1 rating of Spinach Goma Ae
Simply Japanese: Modern Cooking for the Healthy Home
Simply Japanese: Modern Cooking for the Healthy Home

One of the most famous cookbook authors in Japan, she has more than 100 published already. This is a great collection of recipes that are easy to make and healthy.

 

Check Out My Other Recipes

If you enjoyed this recipe, you might like some of my other recipes here on Hubpages. Here are must a few.

Don't forget to check out my food and travel blog over at TabiEats. There's a free recipe booklet waiting for you!

What is your favorite side vegetable dish? Please feel free to leave your comments.

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    • Dressage Husband profile image

      Stephen J Parkin 2 years ago from Pine Grove, Nova Scotia, Canada

      Nice! This is so simple and would taste delicious I will have to give it a try sometime soon. Do you think it would work if I used Honey instead of sugar?

    • Susan Zutautas profile image

      Susan Zutautas 2 years ago from Ontario, Canada

      I like spinach raw in a salad but will have to give your recipe a try.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Merrci: Thanks so much Merrci. I truly appreciate it. I am going to try your spinach with peanut butter tomorrow.

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      May have this for lunch today. I love soy sauce and sesame. If it's okay I'm going to add it to my spinach lens too. Nice one Smine27!

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @winter aconite: It was my pleasure making this. Thanks!

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @resabi: thanks so much resabi.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @ecogranny: I hope you liked this dish Grace.

    • winter aconite profile image

      winter aconite 3 years ago

      I've come across a lot of your recipes here on Squidoo. Have to say they sound great. Saved a lot of them in my scrapbook. Thanks for sharing!

    • profile image

      resabi 3 years ago

      This looks delicious. I enjoyed reading your lens and I'm sure I'm going to enjoy your recipe.

    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      I can tell just by reading the recipe that this will be a huge hit at my house. What a treat! Thank you for sharing your mom's recipe.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Minoru10: Yeah I love all those vegetables too.

    • Minoru10 profile image

      Michael Yoshinaka 3 years ago from Honolulu, Hawaii

      I love me the greens like spinach, watercress, unchoi, etc... any japanese side dish is great too like pickled vegetables.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @josietook: Thanks so much. Aubergine is one of my favorites as well.

    • WriterJanis2 profile image

      WriterJanis2 3 years ago

      I happen to like spinach and this sounds good.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @WriterJanis2: Yay. Thanks for visiting WriterJanis.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @sousababy: When I cook one cup or raw spinach, I usually get only about 1/4 that amount after cooking. Maybe that has something to do with the nutritional count.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @lesliesinclair: hahaha. Thanks Papier. I love your sense of humor.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Diana Wenzel: Haha Renaissancewoman. Believe me, they weren't so bad although I don't care much for them these days. Too crunchy in a bad way.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @VinnWong: Thanks Vinn. Yes they would.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Brite-Ideas: Yay! I hope you try it out.

    • smine27 profile image
      Author

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Nancy Hardin: Nancy let me know how it turns out. Always appreciate your visits.

    • josietook profile image

      josietook 3 years ago

      I love aubergine dishes but also love spinach and your dish looks pretty good.

    • sousababy profile image

      sousababy 3 years ago

      Well, I do like spinach in certain dishes - esp. quiche. It's interesting to note that the USDA National Nutrient Database states: 1 cup of cooked spinach provides about 3.5 mg of iron, yet a cup of raw spinach contains ONLY 1 mg of iron. Still, Popeye did help kids learn to enjoy dark, leafy greens (I think).

    • Magpie Feathers profile image

      Magpie Feathers 3 years ago

      Wow...this is my favorite. I'm going to try this fot my next meal. Thank you.

    • lesliesinclair profile image

      lesliesinclair 3 years ago

      If I cook this up for my foodie daughter then smiles will abound in my house and we'll be following your suggestions on your smiles lens.

    • Diana Wenzel profile image

      Renaissance Woman 3 years ago from Colorado

      Love spinach, but I must say, you win the adventurous eating prize (for the chicken cartilage). This recipe sounds like one I will enjoy. As for eating the cartilage, well, maybe not. As Popeye would say: "I yam what I yam." ;-) Still, I'd be open to trying it at least once.

    • VinnWong profile image

      VinnWong 3 years ago

      I think even people who wouldn't normally like spinach would be converted by this dish. Nice!

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      this sounds like a dish I would enjoy - Love all the ingredients (love spinach)

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      Asparagus is my favorite side vegetable, but I DO love spinach, and this recipe sounds like it's just meant for me. I love Sesame seeds and soy sauce too, so what's not to love. I also love that it's so simple to make. Excellent recipe, thank your mother for me. I'm going to make it soon.