Difficulty: Easy

Serves 4 (as a side dish)


Goma-ae is one of my absolute fave Japanese dishes, probs because it involves sesame paste and I absolutely LOVE sesame. Not to be confused with tahini, white sesame paste can be picked up from any good Asian grocer and has an intensely nutty sesame flavour. I made goma-ae quite a while ago but have given the recipe a little revamp so now is the perfect time to get stuck in.

Note: That other stuff on the plate is for another recipe I’m working on, stay tuned for that one!


  • 350g green beans, ends removed
  • 350g baby spinach leaves
  • 1/2 cup white sesame paste
  • 1/3 cup soy sauce
  • 1 teaspoon mirin (or rice wine vinegar)
  • 2 tablespoons brown sugar
  • 3 tablespoons sesame seeds


  1. Wash and cut your green beans into thirds, popping them into a small saucepan filled with water.
  2. Bring to the boil, removing just as the beans begin to cook (you want them to still be bright green and crispy).
  3. Drain and pour straight into a bowl of iced water.
  4. Steam the baby spinach until completely wilted before removing excess moisture and cooling in the fridge.
  5. While the vegetables are cooling, blend together the sesame paste, soy sauce, mirin and brown sugar until smooth.
  6. After about 20 minutes, drain the beans and add to the spinach.
  7. Gently mix through the paste until there is an even coating and return to the fridge to chill completely.
  8. Sprinkle with sesame seeds before serving.