I love how this Japanese spinach salad lands on the table: glossy greens, savory sesame dressing, and toasted seeds that make every bite feel fresh and satisfying.

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I’m obsessed with this Japanese Spinach Salad because it hits that rare spot between clean, savory, and seriously craveable. The fresh spinach tastes bright and tender, while toasted sesame paste brings this nutty, rich flavor that keeps me going back for another bite.

I love how it feels light but never boring, the kind of side I end up eating straight from the bowl before dinner even starts. And that sesame finish?

So good. But what really gets me is the balance, salty, tangy, a little sweet, with just enough depth to make a simple salad feel totally worth craving.

Ingredients

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Fresh spinach keeps it light, green, and honestly pretty refreshing.
Toasted sesame paste makes the dressing creamy, nutty, and super satisfying.
Soy sauce brings the salty depth you’ll want in every bite.
Mirin adds gentle sweetness without making the salad taste sugary.
Rice vinegar gives it that bright little tang that wakes things up.
Sugar smooths out the sharp edges in the dressing.
Toasted sesame oil adds cozy, roasty flavor fast.
Dashi stock adds savory background flavor, but water totally works too.
Toasted sesame seeds bring crunch and that classic sesame salad vibe.
Salt helps the spinach taste more like itself, not watery.
Plus, it’s healthy-ish without feeling like sad diet food.
Basically, it’s simple, nutty, and way better than plain greens.

Ingredient Quantities

8 ounces (225 g) fresh spinach, washed

2 tablespoons toasted sesame paste or tahini

1 1/2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 teaspoon granulated sugar

1 teaspoon toasted sesame oil

1 tablespoon dashi stock or water

1 tablespoon toasted sesame seeds, plus extra for garnish

1/4 teaspoon salt

How to Make this

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1. Bring a pot of salted water to a boil, add 8 ounces (225 g) fresh spinach and blanch for 15 to 30 seconds until wilted and bright green.

2. Immediately transfer the spinach to a bowl of ice water to stop cooking, then drain and squeeze out excess water gently.

3. Roll or fold the spinach and cut into 1 to 2 inch pieces; set aside.

4. In a small bowl combine 2 tablespoons toasted sesame paste or tahini, 1 1/2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1 tablespoon dashi stock or water, and 1/4 teaspoon salt.

5. Whisk the dressing until smooth and well emulsified, adding a little extra dashi or water if needed to reach a thick but pourable consistency.

6. Stir in 1 tablespoon toasted sesame seeds into the dressing for extra texture.

7. Place the prepared spinach in a mixing bowl and pour the sesame dressing over it.

8. Toss gently but thoroughly so the spinach is evenly coated with the dressing.

9. Transfer to a serving plate and sprinkle additional toasted sesame seeds on top for garnish.

10. Serve immediately as a side dish or chill briefly for a cool, refreshing light meal.

Equipment Needed

1. Large pot for boiling water
2. Slotted spoon or tongs for blanching and transferring spinach
3. Bowl for ice water
4. Colander or fine sieve for draining spinach
5. Clean kitchen towel or cheesecloth for squeezing out excess water
6. Cutting board and knife for chopping spinach
7. Small bowl and whisk for making the sesame dressing
8. Mixing bowl for tossing the spinach with dressing
9. Measuring spoons and tablespoon for precise amounts
10. Serving plate and small spoon for garnishing with sesame seeds

FAQ

Question: How should I prepare the spinach for this salad? Answer: Briefly blanch the spinach in boiling water for 30 to 45 seconds until wilted, then plunge into ice water to stop cooking, squeeze out excess water gently, and chop or leave whole depending on preference.

Question: Can I use tahini instead of toasted sesame paste? Answer: Yes. Tahini works fine though it may be slightly less toasted in flavor; consider toasting a few sesame seeds or adding a drop more toasted sesame oil to boost the nutty note.

Question: How can I make this lower in sodium? Answer: Use low sodium soy sauce or dilute regular soy sauce with a little water or dashi, and taste before adding the 1/4 teaspoon salt; you may omit the added salt entirely.

Question: Can I make the dressing ahead of time? Answer: Yes. The dressing keeps refrigerated for up to 3 days. Whisk or shake before using, as sesame paste can thicken in the fridge.

Question: How long will the dressed salad stay fresh? Answer: Dress just before serving for best texture. If dressed and stored, it will be best within a few hours; after that the spinach becomes limp.

Question: What are some good serving suggestions or additions? Answer: Serve as a side with grilled fish or rice. Optional additions include blanched mushrooms, sliced cucumber, a sprinkle of katsuobushi, or a few toasted sesame seeds and a drizzle of sesame oil for extra aroma.

Japanese Spinach Salad Recipe Substitutions and Variations

Toasted sesame paste or tahini: use tahini (if recipe lists sesame paste) or smooth almond butter plus 1/2 teaspoon toasted sesame oil for sesame note
Soy sauce: substitute tamari for gluten free option or coconut aminos for a milder, slightly sweeter alternative
Mirin: replace with equal parts sake plus 1/2 teaspoon sugar or use dry sherry with a pinch of sugar
Dashi stock or water: use mild vegetable broth or rehydration liquid from dried shiitake mushrooms for an umami boost

Pro Tips

1. Blanch the spinach just until it brightens and wilts, then shock it in ice water right away. That quick stop keeps the color vivid and prevents a mushy texture.

2. Be gentle when squeezing out water. Press in small batches with a clean kitchen towel or cheesecloth to remove excess liquid without crushing the leaves, so the dressing clings better.

3. Whisk the sesame paste with hot water or warm dashi in the beginning to loosen it, then add the rest of the ingredients. This helps avoid lumps and gives you a smooth, glossy dressing that coats evenly.

4. Toast the sesame seeds briefly in a dry skillet until fragrant before adding them. It only takes 1 to 2 minutes and it deepens the nutty flavor and aroma.

5. Make the dressing a little ahead and taste for salt after mixing with the spinach. Tahini and soy sauce vary in saltiness, so adjust with a splash more rice vinegar or a pinch of sugar rather than adding extra salt.

Japanese Spinach Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I love how this Japanese spinach salad lands on the table: glossy greens, savory sesame dressing, and toasted seeds that make every bite feel fresh and satisfying.

Servings

servings

Calories

kcal

Equipment: 1. Large pot for boiling water
2. Slotted spoon or tongs for blanching and transferring spinach
3. Bowl for ice water
4. Colander or fine sieve for draining spinach
5. Clean kitchen towel or cheesecloth for squeezing out excess water
6. Cutting board and knife for chopping spinach
7. Small bowl and whisk for making the sesame dressing
8. Mixing bowl for tossing the spinach with dressing
9. Measuring spoons and tablespoon for precise amounts
10. Serving plate and small spoon for garnishing with sesame seeds

Ingredients

8 ounces (225 g) fresh spinach, washed
2 tablespoons toasted sesame paste or tahini
1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil
1 tablespoon dashi stock or water
1 tablespoon toasted sesame seeds, plus extra for garnish
1/4 teaspoon salt

Directions

Bring a pot of salted water to a boil, add 8 ounces (225 g) fresh spinach and blanch for 15 to 30 seconds until wilted and bright green.
Immediately transfer the spinach to a bowl of ice water to stop cooking, then drain and squeeze out excess water gently.
Roll or fold the spinach and cut into 1 to 2 inch pieces; set aside.
In a small bowl combine 2 tablespoons toasted sesame paste or tahini, 1 1/2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1 tablespoon dashi stock or water, and 1/4 teaspoon salt.
Whisk the dressing until smooth and well emulsified, adding a little extra dashi or water if needed to reach a thick but pourable consistency.
Stir in 1 tablespoon toasted sesame seeds into the dressing for extra texture.
Place the prepared spinach in a mixing bowl and pour the sesame dressing over it.
Toss gently but thoroughly so the spinach is evenly coated with the dressing.
Transfer to a serving plate and sprinkle additional toasted sesame seeds on top for garnish.
Serve immediately as a side dish or chill briefly for a cool, refreshing light meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.