I often cook ‘Goma-ae’ Spinach, a popular Japanese dish. My family members don’t complain about the same dish’s frequent appearance on the dinner table, but I feel bad about cooking the same thing again and again. I tried to season it differently. Japanese ‘Goma-ae’ sauce is seasoned with Soy Sauce and Sugar. Today I used Oyster Sauce, Garlic and Soy Sauce. This can be another staple.


4 Servings


1 bunch (300g) Spinach
2 Eggs *whisked
Salt & White Pepper
1-2 teaspoons Oil *I used Sesame Oil

Sesame Oyster Sauce
2 tablespoons Toasted Sesame Seeds *lightly ground
1 small clove Garlic *grated
1 tablespoon Oyster Sauce
1/2 tablespoon Soy Sauce *add extra if required

  1. To make sauce, grind Toasted Sesame Seeds, add other sauce ingredients, and mix well. *See ‘How To Grind Sesame Seeds Using A Plastic Bag’.
  2. Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
  3. Lightly season whisked Eggs with Salt & White Pepper. Heat Oil in a frying pan over medium heat, and cook into small pieces.
  4. Cut Spinach into 5cm length, squeeze to remove excess water once again, and place in a mixing bowl, add the Sauce and some White Pepper, and mix to combine. Add Egg pieces and mix to combine.