Japanese Kale with Sesame Dressing

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.

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 online.

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

Print Pin

5 from 1 vote

Japanese Kale with Sesame Dressing

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.

Course Side Dish

Cuisine Japanese

Keyword bento, Japan, Japanese, kale, sesame, sesame seed, side

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

0 minutes minutes

Total Time 13 minutes minutes

Servings 4 Servings

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.