Keto Japanese Sesame Spinach

Goma-ae (sesame spinach) is a Japanese side dish that asks almost nothing of the spinach except that it be tender and squeezed dry. The real work is in the sesame seeds themselves—toasting them wakes up their oils and flavor in a way that raw seeds can't. The dressing is gentle, a balance of salty (coconut aminos), nutty (sesame oil), and just enough sweetness to make everything sing. At 4g net carbs per serving and nearly all fiber, spinach is the keto vegetable.

The mistake here is either over-squeezing the spinach (leaving it stringy and bitter) or under-squeezing it (leaving a pool of water that dilutes the dressing). Blanch until just tender—longer and it loses its bright green—then squeeze until you've removed most but not all of the water; a little moisture helps the dressing cling. If you have black sesame seeds, mix them with white for a striking presentation, though the flavor is slightly more bitter.

This is as honest as cooking gets: six ingredients, ten minutes, and a dish that tastes like you studied cooking in Tokyo. Make it the morning of and chill it; the flavors actually harmonize more as it sits. Serve as a starter, as a side to richer mains, or eat the whole thing cold from the fridge as a snack. It's the kind of recipe that reminds you that keto doesn't mean heavy or complicated.