My family enjoys Japanese hot pot and we have it for dinner ever so often that I make this one of three dipping sauces (1. Ponzu Sauce 2. Sesame Sauce (Goma Dare) 3. Chilli Sauce) so many times that I never bothered to write down the recipe. It was whipped up through a series of “a little bit of this, a bit more of that”.
It is just as well I started a recipe blog as now I have to be disciplined about writing it down so that others can enjoy this Sesame Sauce (Goma Dare). It is good on meats, tofu and vegetables. On occasions, I use it as a sauce to coat my angel hair pasta or somen and sprinkle some spring onions and grated lemon zest over it. Quite lovely.
Sesame Dipping Sauce, Goma Dare
|Cook:||~ 5 minutes|
|Makes:||~ 1 and 1/2 cups|
|Can recipe be doubled?||Yes|
|Make ahead?||Keeps 1 week, refrigerated.|
1/2 cup sesame seeds
Toast sesame seeds
1. In a hot frying pan, toast the sesame seeds until it starts to turn a golden shade (some seeds will start catapulting out from the frying pan). Stir constantly, to prevent burning. The process will take ~ 5 minutes or less.
2. Transfer out from frying pan to cool completely. If you leave it in the frying pan, it will likely burn.
1. Once seeds are cooled, grind them up in a food processor until it resembles powder.
2. Add all the other ingredients into the food processor and grind until you have a smooth sauce.
3. Taste and adjust seasoning.
1. Use immediately or refrigerate in an air-tight container for up to 1 week.
I reuse a maple syrup bottle. It works well especially as it has a pouring spout.
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