My mother taught me this recipe.Since it's a simple, basic Japanese dish, I'm posting it as a record for my daughter.Parboil the spinach briefly in a generous amount of boiling water.If you use ground white sesame seeds, you'll have goma-ae. Recipe by Hitomi

I used handy and cheap frozen spinach and tossed it with sesame seeds.This recipe also works with frozen asparagus or green beans. Of course, you can use boiled vegetables, too. For serving 3-4. Recipe by Mokobu- mama

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

This is my grandmother's recipe.Microwave cooking times vary, so please adjust to your machine.Ours is a 600 W model.The dish is very hot when you take it out of the microwave, so be careful not to burn yourself!The reason for putting the spinach in cold water is to remove any bitterness.I've used a generous amount of sesame seeds! Recipe by Sarami19

The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime.It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. Recipe by Heartful Kitchen Rei

We call these salads "Gomaae". It's Japanese home cooking using cooked vegetables dressed with sesame and other seasonings. You can easily create your own Gomaae using some ingredients you like.

When my son was finishing baby food, I wanted to think of a good sesame sauce recipe that would please his appetite, even though he usually favors vinegar sauce.Also good with komatsuna (Japanese mustard spinach).You can add boiled shimeji mushrooms or carrots and make it more filling. Recipe by Saradaaaa

This is my daughter's favorite.

My son is not fond of vegetables, but I saw him once dipping spinach in the mayonnaise that was on a salad that was also served, and thought that he might eat spinach with mayonnaise. I made this and it was a big success.Try adding crabsticks or chikuwa fish paste sticks instead of the hanpen fish cakes. Recipe by JUNSEI mama

This recipe is a part of my easy healthy food project!I'm experimenting with staple side dishes that have lots of vegetables with as little oil and sweet ingredients as possible.Since it's a healthy dish, the seasoning is a little on the lighter side. The sesame seeds are aromatic so it doesn't bother me that much. If it's not enough, add miso and soy sauce, and adjust the taste to your liking. Recipe by chibirock

This dish is apparently served at school lunches, so I modified this for serving at home.Adjust the amount of seasoning according to the amount of spinach.I recommend using raw ginger for the grated ginger. Since we have kids, I only use a little. Feel free to use a large can of tuna. Adjust the seasonings to taste. Recipe by Akkorin mama

Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy. For 3 to 4 servings. Recipe by Ichigo latte