Swiss Chard Japanese Recipe with Sesame and Soy

This Japanese-inspired Swiss chard goma-ae pairs tender, briefly blanched greens with a savory-sweet dressing of toasted sesame, soy sauce, and mirin. It borrows the style of a familiar Japanese sesame-dressed vegetable side dish, while using Swiss chard for its colorful leaves and crisp stems.

Ingredients

1 lb Swiss chard (450 g), any color
3 tbsp toasted sesame seeds (27 g), plus extra for serving if desired
1 tbsp soy sauce (15 ml)
2 tsp mirin (10 ml)
1 tsp granulated sugar (4 g)
2 qt water (1.9 L), for blanching
6 cups cold water (1.4 L) and about 2 cups ice (270 g), for cooling

Instructions

Wash and cut the chard. Rinse the leaves and stems carefully under cool running water, separating folded leaves to remove any grit. Trim off dry stem ends. Cut the stems crosswise into pieces about 1 inch (2.5 cm) long, and cut the leaves into roughly 2-inch (5 cm) strips. Keep stems and leaves in separate piles because the stems need a little more time in the pot.
Make the sesame dressing. Put the toasted sesame seeds in a mortar and grind them with a pestle until most are crushed and fragrant, while leaving some texture. Stir in the soy sauce, mirin, and sugar until the sugar dissolves. If you do not have a mortar, pulse the seeds briefly in a small spice grinder, then mix the ground seeds with the liquids and sugar in a bowl. The dressing should be thick and spoonable, not a pourable vinaigrette.
Blanch the stems. Bring the 2 qt (1.9 L) water to a full boil in a large pot. Add the chard stems and cook for 1 minute. Add the leaves and press them gently beneath the water with tongs or a spoon. Cook everything for about 1 minute more, just until the leaves are wilted and the stems are crisp-tender. The exact time can vary with the thickness of the stems, so avoid waiting for them to become completely soft.
Cool and drain thoroughly. While the chard cooks, combine the 6 cups (1.4 L) cold water and ice in a large bowl. Lift the greens from the pot with tongs or a slotted spoon and transfer them to the ice water for 2 minutes to stop the cooking and keep the leaves bright. Drain in a colander, then gently squeeze small handfuls over the sink to remove excess water. Do not crush the greens; the goal is to remove water that would dilute the dressing.
Dress and serve. Cut any long pieces into easy-to-eat lengths, then place the chard in a bowl. Add the sesame dressing and toss until the leaves and stems are evenly coated. Taste a piece and adjust with a little more soy sauce if it needs salt, or a small pinch of sugar if the greens taste especially earthy. Serve at room temperature or chilled, with extra sesame seeds if you like.

Tips

Grind the sesame, but keep some texture. Crushing the seeds releases their aroma and helps them cling to the greens. Stop before they turn into a paste. A mortar is traditional and gives good control, but a spice grinder or the back of a spoon can work in a pinch. If you use pre-ground sesame, start with about 2 tbsp (18 g) and add more to taste.
Drain the chard well. Water left in the leaves is the most common reason the dressing tastes weak or slides to the bottom of the bowl. A gentle squeeze after the ice bath helps. If you prepare the greens ahead, let them drain in a colander for a few minutes before dressing.
Choose a substitute with its flavor in mind. If mirin is unavailable, use 1 tsp (5 ml) rice vinegar plus 1 tsp (5 ml) water and keep the sugar in the recipe. This is less rounded and a little sharper than mirin. For a gluten-free version, use tamari labeled gluten-free in place of soy sauce; it will remain savory but may taste slightly richer.
Use tender stems, not just the leaves. Chard stems add a pleasant bite and color. If yours are unusually thick, slice them more thinly or blanch them for an extra 30 to 60 seconds before adding the leaves. Avoid cooking all the pieces for a long time together, which can leave the leaves limp while the stems soften.

Serving Suggestions

Serve this as a small vegetable side with a Japanese-style meal of rice, miso soup, grilled fish, tofu, or teriyaki-style chicken. Its nutty, lightly sweet dressing works especially well alongside a simply seasoned main dish because the greens bring plenty of savory flavor without needing another sauce. A modest portion also fits on a mixed dinner plate with pickles or another vegetable side.

For a casual lunch, spoon the chard beside a bowl of steamed rice and a fried or soft-cooked egg, or add it to a bento-style meal once it has cooled. Keep the greens in a separate compartment if possible so sesame dressing does not flavor crisp foods. The dish is also welcome at room temperature on a shared table; give it a quick toss just before serving so sesame that has settled at the bottom coats the vegetables again.

Goma-ae is commonly served as a side rather than a main course. This version is satisfying in a small serving, but it is not intended to replace a full protein or grain portion. If you are serving it with several other dishes, you can divide it into smaller tasting portions and let its bright stems and leaves add contrast to the plate.

Variations

Make it with spinach. Substitute 1 lb (450 g) mature spinach for the chard. Blanch the spinach briefly, usually about 30 to 45 seconds, until wilted, then cool and squeeze it as directed. Spinach has no thick stems to separate and cooks faster, so watch it closely. The finished side will be softer and more traditionally familiar in many versions of goma-ae.

Use another sturdy green. Kale or mustard greens can work if Swiss chard is unavailable. Remove tough kale ribs and slice the leaves thinly; blanch until tender, allowing more time than for chard. Mustard greens bring a peppery edge, so taste the dressing before adding extra soy sauce. These substitutions change the texture and flavor, but the sesame dressing still complements them.

Adjust the sweetness and seasoning. Japanese home-style sesame dressings vary, and some are sweeter or saltier than others. Begin with the stated amounts, then add a small pinch of sugar or a few drops of soy sauce after tossing. If your soy sauce is particularly salty, use 2 tsp (10 ml) at first and add more only if needed. A little extra ground sesame makes the coating more substantial without adding more salt.

Add a gentle aromatic note. A pinch of finely grated fresh ginger or a few drops of toasted sesame oil can be mixed into the dressing. Keep either addition restrained: ginger makes the side brighter and more pungent, while sesame oil adds a deeper aroma and can dominate if overused. For a more delicate result, simply finish with a few whole sesame seeds instead.

Storage and Reheating

Refrigerate leftover chard within 2 hours of cooking in a covered container. It keeps for 3 to 4 days in the refrigerator. The greens will soften a little as they sit, and the dressing may collect at the bottom, so stir gently before serving. For the freshest texture, store the blanched, well-drained chard and sesame dressing separately and combine them shortly before serving; both should be refrigerated in covered containers.

This side is usually served cool or at room temperature, so reheating is not necessary. If you prefer it warm, heat a portion briefly in a skillet over low heat, stirring just until it loses its chill; avoid prolonged cooking, which can make the leaves mushy and dull their color. Do not leave the prepared dish at room temperature for more than 2 hours, and discard leftovers that have been left out longer.

Frequently Asked Questions

Is Swiss chard used in traditional Japanese goma-ae?
Goma-ae describes vegetables dressed with sesame, and the vegetables used vary by household and season. Spinach is a familiar choice, while Swiss chard is a practical adaptation rather than a claim that chard is the standard traditional vegetable. Its tender leaves and edible stems take well to the same sesame-based approach.

Can I make the dressing without a mortar?
Yes. A small spice grinder will crush the sesame quickly; use short pulses so it does not become oily paste. You can also place the seeds in a sturdy zip-top bag and crush them with a rolling pin, then stir them into the soy, mirin, and sugar. Whole seeds still add flavor, but a partly ground dressing coats the greens more evenly.

Do I have to use an ice bath?
No, but it is useful. Cooling the greens promptly stops them cooking and helps preserve their color and texture. If you skip the ice, rinse them under cold running water until cool, then drain and squeeze them thoroughly. The dressing will still work, though the greens may be a little softer and less vivid.

Can I make this recipe ahead?
Yes. Blanch, cool, and drain the chard up to a day ahead, then refrigerate it in a covered container. Mix the dressing separately and keep it covered in the refrigerator as well. Toss the two together shortly before serving for the best texture. If already dressed, the dish is still good for several days, but the leaves gradually become softer and release some moisture.

What can I use instead of mirin?
Use 1 tsp (5 ml) rice vinegar mixed with 1 tsp (5 ml) water, while keeping the recipe’s 1 tsp (4 g) sugar. Mirin is a sweet Japanese rice seasoning, so the substitute supplies some sweetness and mild acidity but has a sharper, less rounded flavor. Avoid replacing it with plain vinegar in the same quantity, which can make the dressing too tart.

Can I freeze dressed Swiss chard?
Freezing is not recommended for this finished side. The thawed leaves tend to become limp and release water, making the sesame coating thin and uneven. For the best result, make only the amount you expect to serve and refrigerate leftovers for 3 to 4 days instead. The dressing itself can be mixed a little ahead and refrigerated separately.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).