A recipe for Japanese Kale with Sesame Dressing (ケールの胡麻和え)! Blanched, tender kale is coated in a light sesame dressing for a quick and easy side.
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I grew kale for the first time this year! I was looking for different ways to use it and came across the inspiration for this Japanese Kale with Sesame Dressing in The Just Bento Cookbook 2.
Goma-ae (胡麻和え) is a Japanese side pairing greens or other vegetables with a sesame dressing/sauce. I prepared it with the kale from my garden, but spinach or green beans are especially popular.
It is definitely a favorite with only five ingredients and about 15 minutes total to prepare.
Simply cook kale in salted water until vibrant, cool and squeeze out any excess water, then toss in a sweet and savory crushed sesame dressing until evenly coated.
The Japanese Kale with Sesame Dressing is delicious served as a side or used as an accompaniment in a bento.
Serve immediately or refrigerate leftovers in an airtight container for up to three days. Do not freeze.
Suribachi and Surikogi
I ground the toasted sesame seeds in a Japanese Suribachi (擂鉢, mortar) and Surikogi (擂粉木, pestle). The Suribachi is an earthenware bowl with a finished glaze on the outside and thin ridges across the interior unfinished surface.
These ridges are perfect for grinding spices when pressed with a wooden (to avoid damaging the bowl) Surikogi.
I have a 5 inch (13 centimeter) one and it is great for grinding small amounts of ingredients such as the 2 tablespoons of sesame seeds in this recipe. A larger one with a pour spout would be helpful for bringing together sauces.
It can be found in stores with Japanese cookware or on Amazon: Suribachi & Surikogi.
A Few Tips
Boil the kale just until vibrant and tender. This should only take about 30 seconds to 1 minute. Immediately after boiling, transfer to an ice bath to stop the cooking process.
After squeezing out the excess moisture, cut the kale into even, 2 inch (5 centimeter) pieces before tossing with the sesame dressing. Discard tough, thick stems.
Toast the sesame seeds to bring out their flavor before grinding. Do this in a dry skillet over medium heat just until fragrant and golden. It won’t take long. Stir constantly to keep them from burning.
Grind the sesame seeds until crushed with a coarse texture. Do not grind into a paste and do not grind until immediately before tossing with the kale.
Notable Ingredients
Mirin is a sweet Japanese cooking rice wine. I use hon-mirin (true mirin) in recipes calling for mirin. I have been able to find it in Japanese markets and larger grocery stores.
Many grocery stores have aji-mirin, but be sure to check the ingredient list. Other types of mirin are shio-mirin (includes salt) and shin-mirin (very little alcohol). The mirin can be switched for sake.
If avoiding alcohol, swap the mirin for Dashi or a small splash of water.
Looking for more recipes with kale?
Try my:
- Kale and Ricotta Stuffed Shells
- Orecchiette with Sausage and Kale Pesto
- Farro Salad with Kale and Roasted Tomatoes
Japanese Kale with Sesame Dressing Recipe
Adapted from The Just Bento Cookbook 2
Japanese Kale with Sesame Dressing
Ingredients
- 8 ounces (227 grams) kale about 1 bunch, tough stems removed
- Pinch salt
- 2 tablespoons (18 grams) sesame seeds toasted
- 2 teaspoons granulated sugar
- 2 teaspoons soy sauce
- 1 teaspoon mirin
Instructions
- Bring a large pot of water with the pinch of salt to a boil. Place a large bowl of ice water near the pot.
- Add the kale and cook just until vibrant and tender, 30 seconds to 1 minute.
- Transfer the kale to the bowl of ice water and set aside.
- Use a Suribachi and Surikogi or mortar and pestle to grind the sesame seeds and sugar until crushed.
- Transfer the crushed sesame seeds and sugar to a large bowl and mix in the soy sauce and mirin.
- Squeeze out the excess moisture from the kale and cut into even, 2 inch (5 centimeter) pieces.
- Place the kale in the bowl with the sesame seed mixture and use your hands, a spoon, or chopsticks to bring the ingredients together until evenly coated and combined.
- Serve immediately or refrigerate in an airtight container for up to three days.
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