Spinach Egg Salad
Spinach Egg Salad (Spinach Goma-ae) with Egg – A Nutty Japanese Twist on a Classic
If you grew up eating Japanese home cooking, there’s a good chance horenso no goma-ae made a regular appearance at the dinner table. It’s simple, comforting, and packed with that signature nutty sesame flavor.
In my home, this dish was always one of those “quiet favorites”—nothing flashy, but always the first to disappear.
Today, I’m sharing my updated version of this classic: Spinach Goma-ae with Egg. By adding creamy boiled eggs and a touch of mayonnaise, this dish becomes a little richer, a little more satisfying—and honestly, something my kids love even more.
It’s quick, wholesome, and perfect as a side dish or even a light lunch.
Inspiration from Goma-ae Salad:
“Gomaae" (ごまあえ) is a traditional Japanese dish that features blanched vegetables, typically spinach (horenso), mixed with a savory, sweet, and nutty sesame dressing. The word "goma" refers to sesame seeds, while "ae" means "dressed" or "mixed."
The dressing for gomaae salad is made by grinding sesame seeds into a paste and mixing them with Japanese condiments.
Gomaae salad is commonly served as a side dish in Japanese cuisine and is enjoyed for its simple yet satisfying taste and crunchy texture. It's a versatile dish that can be customized with different vegetables and variations of the dressing to suit individual preferences.
Why You’ll Love This Recipe
Ready in just 15 minutes
Nutty, creamy, and slightly sweet flavor
Kid-friendly and approachable
A great way to use fresh spinach
Perfect for meal prep or bento
My Tips for the Best Goma-ae
Squeeze the spinach well → This prevents a watery salad
Freshly grind sesame seeds → Huge difference in aroma and flavor
Don’t overcook the spinach → Keep it vibrant and slightly tender
Add eggs last → Keeps them from breaking too much
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
1 bunch of fresh spinach
1/2 tbsp soy sauce
1/2 tbsp sugar
2 tbsp sesame seeds
1 tbsp mayonnaise
2 boiled eggs
Instructions:
Boil the Eggs:
Place eggs in boiling water and cook for 8 minutes.
Transfer to an ice bath, peel, and quarter.
Blanch the Spinach:
Boil spinach for 1–1.5 minutes until wilted.
Immediately transfer to ice water to halt cooking.
Squeeze out excess water and cut into 2-inch pieces.
Prepare the Dressing:
In a bowl, mix ground sesame seeds, soy sauce, sugar, and mayonnaise until well combined.
Combine:
Toss the spinach with the dressing until evenly coated.
Gently fold in the boiled egg quarters.
FAQ
What is goma-ae?
Goma-ae is a traditional Japanese side dish made with vegetables (commonly spinach) dressed in a sesame-based sauce.
Can I make this ahead of time?
Yes! You can prepare it a few hours in advance. Store in the fridge and gently mix before serving.
Can I skip the mayonnaise?
Absolutely. Traditional goma-ae doesn’t include mayo or eggs, this is my modern twist for extra creaminess.
What other vegetables can I use?
Try green beans, broccoli, or even asparagus.
How long does it last?
Up to 2 days in the refrigerator in an airtight container.
Meal Ideas:
If you love simple Japanese side dishes, try my Simmered Daikon recipe
Pair this with Shogayaki (Japanese Ginger Pork) for a complete meal
Looking for another veggie-forward dish? Check out Sesame Noodle Soup
Serve alongside Tamago Toji Udon for a comforting combo
