Maple Sesame Spinach Recipe: A Japanese Goma-ae Twist

🍁 Maple Sesame Spinach メープルほうれん草の胡麻和え

Quick Summary (概要): A delightful Canadian twist on the traditional Japanese goma-ae, this dish features tender blanched spinach tossed with toasted sesame seeds, soy sauce, and pure maple syrup. By using maple syrup instead of refined sugar, it introduces a mellow sweetness and a subtle caramel depth. この和食の定番「ほうれん草の胡麻和え」をカナダ産のピュアメープルシロップで上品にアレンジ。色鮮やかなほうれん草を香ばしいすりごま、醤油、メープルシロップで和え、まろやかな甘みとコク深い味わいに仕上げます。

⏱️ At a Glance

Difficulty (難易度): Easy (簡単) ⭐  

Prep Time (準備時間): 10 mins (10分)  

Cook Time (調理時間): 2 mins (2分)  

Total Time (総時間): 12 mins (12分)  

Yield (分量): 4 side servings (副菜として4人前)  

🛒 Ingredients (材料)

Fresh spinach (ほうれん草): 1 bunch, approximately 200 g (1束・約200g)  

Toasted white sesame seeds (炒り白ごま): 3 tbsp (大さじ3)  

Mr. Maple Syrup (メープルシロップ): 1 tbsp (大さじ1)  

Soy sauce (醤油): 1 tbsp (大さじ1)  

Dashi stock or water (だし汁または水): 1 tsp (小さじ1)  

Salt for boiling (茹で湯用の塩): A small pinch (少々)  

🍳 Step-by-Step Method (作り方)

🥬 1. Prepare the Spinach (ほうれん草を準備する)  Wash the spinach thoroughly, focusing on removing any soil around the base of the stems. Keeping the bunch aligned makes it easier to cut neatly after cooking. ほうれん草は根元の土を丁寧に洗い落とします。茹でた後に切りやすいよう、葉と茎の向きをそろえておきます。

♨️ 2. Blanch Briefly (短時間茹でる)  Boil a large pot of lightly salted water. Hold the leafy ends and submerge the stems in the water first for about 20 seconds. Then, immerse the entire bunch and cook for an additional 30–40 seconds. 鍋にたっぷりの湯を沸かし、塩を少々加えます。葉先を持ち、茎の部分から湯に入れて約20秒茹でます。その後、全体を湯に沈め、さらに30～40秒茹でます。

💧 3. Cool and Squeeze (冷まして水気を絞る)  Transfer the spinach immediately to a bowl of cold water. Once cooled, lift it out and gently squeeze away excess water without crushing the leaves. Align the stems and cut the spinach into 4–5 cm lengths. すぐに冷水へ移して冷まします。冷めたら取り出し、葉をつぶさないよう優しく、しっかりと水気を絞ります。茎の向きをそろえ、4～5cmの長さに切ります。

🥣 4. Make the Sesame Dressing (胡麻衣を作る)  In a mortar, grind the toasted sesame seeds until mostly crushed but maintaining some texture. Add Mr. Maple syrup, soy sauce, and dashi stock or water, mixing until it becomes a thick dressing. 炒り白ごまをすり鉢で、少し粒が残る程度まですります。メープルシロップ、醤油、だし汁または水を加え、とろりとした胡麻衣になるまで混ぜ合わせます。

✨ 5. Dress and Serve (和えて盛り付ける)  Combine the spinach with the sesame dressing and gently toss to ensure an even coating. Neatly arrange it in a small serving bowl for immediate consumption or chill before serving. 胡麻衣にほうれん草を加え、全体に均一に絡むよう優しく和えます。小鉢に形よく盛り付け、すぐに、または冷やしてお召し上がりください。

💡 Chef’s Mobile Tip  

Remove the Water Thoroughly: Removing excess moisture is crucial as it prevents the sesame dressing from diluting and allows it to cling to the spinach better. Squeeze the spinach firmly yet gently after cooling, and dress it shortly before serving for the richest flavor and best texture. 【水気をしっかり絞る】水分が残っていると胡麻衣が薄まり、ほうれん草に絡みにくくなります。冷ました後は形を崩さないよう優しく、しっかりと水気を絞り、食べる直前に和えると風味よく仕上がります。 

This Maple Sesame Spinach recipe perfectly highlights the use of maple syrup in recipes, showcasing a harmonious blend of flavors in this Japanese goma-ae-inspired dish.