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Recipe for :

Goma Ae, Japanese Spinach Salad with Sesame Dressing

This is one of the recipes from a new contributor who will be known as Mrs Susie. In the very near future I will provide more information in the biography section. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.


3/4 pound fresh spinach (10 0z bag)
3 tbs. White sesame seed
2 tbs. Sugar (use more or less to taste)
2 1/2 tbs. Kikkoman soy sauce


  • Remove stems, fill up sink with cool water, wash spinach well and pat dry. (by doing this you want to remove all the sand in the spinach. Sometimes i have to wash the spinach 3 times to get all the sand out)
  • Bring a large pot of salted water to boiling.
  • Cook spinach in handfuls. Put it in the water, push under the water and remove from water to drain. It cooks that fast.
  • Rinse under cool running water and then squeeze out excess water with fist.
  • Chop coarsely, and set aside
  • Dry roast sesame seeds in dry frying pan over high heat for 60 seconds, moving pan continually in a circle while toasting. They should be a golden brown
  • Grind seeds well while still warm. I use my blender. Add sugar and continue to grind until mixture is pasty.
  • Add soy sauce, blend well.
  • Toss the spinach in the sesame seed dressing and serve cold or at room temperature.
  • Store covered in the refrigerator

Note: this is a Japanese recipe, and has to have Japanese soy sauce to be accurate. Please do not use Chun King soy sauce. It has way too much salt.

If you have any problems, contact me at

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".