Next to sunomono salad, gomae salad is one of my favorite Japanese side dishes. It is traditionally made with steamed vegetables topped with a creamy and tangy sesame dressing. I put a bit of a textural spin on my recipe, incorporating hearty kale to the mix and pan searing the greens instead of steaming them. If you’re a fan of steamed spinach, you should really try this dish…and don’t limit the dressing to just salads, it’s great on all types of cooked vegetables and meats, especially seafood!
Gomae (Sesame) Sauce
- 4 tablespoons toasted sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoon ponzu sauce
- 1 teaspoon sugar
Combine all ingredients in a food processor and blend until smooth. Transfer to a seal-able container and keep refrigerated until ready to use.
Pan Seared Spinach and Kale Gomae Salad with Fresh Avocado
- 1/2 cup packed fresh chopped spinach
- 1/2 cup packed fresh chopped kale
- 1 avocado
- 1 mini cucumber
- 2 tablespoons sesame sauce
- 1 pinch sesame seeds
Place the chopped kale and spinach in a frying pan and sear over medium heat until wilted and bright green in color. Season with salt and pepper and transfer to a serving plate. Drizzle with sesame sauce and garnish with the desired amount of fresh avocado and cucumber slices. Top with a pinch of sesame seeds and enjoy!