Seasonal Goma-ae Recipe

Trim and portion

Trim ends from green beans (snap or cut into 2-inch pieces). Remove tough stems from spinach and separate bok choy leaves; halve large bok choy stems lengthwise so pieces are bite-sized. Portion vegetables into a single layer so they will blanch evenly.

Bring seasoned water to a boil

Bring a large pot of water (about 6 cups) to a rolling boil. Add 1 tsp kosher salt to the water to season the vegetables lightly.

Blanch

Working quickly, add green beans and blanch 1 to 1-1/2 minutes until bright green and just tender. Add spinach and bok choy and continue blanching 30-45 seconds more (spinach wilts quickly; bok choy stems should be tender-crisp). Total blanch time will vary by vegetable — do not overcook.

Shock and drain

Immediately transfer vegetables from the boiling water to the bowl of 2 cups ice water to stop cooking and preserve color. After 1 minute in the ice bath, drain thoroughly in a colander and gently squeeze out excess water from spinach and bok choy. Pat dry with a clean towel if needed.

Portion

Cut longer green beans in half if needed. Arrange vegetables into bite-sized bundles or small mounds, ready to be dressed. Keep warm briefly if serving warm; otherwise proceed to dressings for room-temperature service.

Toast sesame seeds (if not already toasted)

In a small dry skillet over medium heat, toast 3 tbsp white sesame seeds and 1 tsp black sesame seeds, shaking the pan, until aromatic and just beginning to pop, about 2-3 minutes. Watch carefully to avoid burning. Remove from heat and cool 1 minute.

Grind sesame

Place the toasted sesame seeds in a mortar and pestle (or small spice grinder or food processor). Grind to a coarse paste — you want some texture, not completely smooth. If using a mortar, press and rotate until the oils are released and the mixture has a slightly creamy consistency (30–60 seconds).

Combine flavorings

Into the ground sesame, add 1.5 tbsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 1 tsp granulated sugar, 2 tbsp dashi (or low-sodium broth), and 1 tsp neutral oil. Stir or mix with the pestle until emulsified and cohesive. Taste and adjust: add up to 1/2 tsp more sugar for sweetness or 1/2 tsp more soy for saltiness. The dressing should be thick but pourable/coatable.

Place the blanched vegetables in a mixing bowl or serve them individually. Add the sesame dressing — generally about 2–3 tbsp dressing per 8–10 oz vegetables. Gently toss or use a spoon to coat the vegetables evenly, ensuring the sesame paste adheres without crushing the vegetables.

Taste and adjust seasoning: if the dressing seems too thick, thin with 1/2 tsp increments of dashi or water. If salt is needed, add a few drops of soy sauce.

Arrange dressed vegetables on a serving plate in small mounds. Sprinkle 1 tsp toasted sesame seeds over the top and scatter the optional finely sliced scallion for brightness.

Serve immediately (warm or room temperature) as a side dish. Leftovers can be refrigerated up to 24 hours; briefly bring to room temperature before serving for best texture.