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.

The Sesame Dressing on these tofu are slightly different from the recipe below. It is made with applesauce and made with the specific intention to replicate a salad that I had been eating obsessively at a certain Japanese restaurant.  It goes well too on tofu but of course it’s a little sweeter and looser in texture. Click here for that recipe, Avocado Salad With A Japanese Inspired Sesame & Applesauce Dresssing. There, an image below of the salad for your reference.

Sesame Dipping Sauce, Goma Dare

Prep: ~20 minutes 
Cook: ~ 5 minutes
Level: Easy
Makes: ~ 1 and 1/2 cups
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Keeps 1 week, refrigerated.


1/2 cup sesame seeds
1 Tablespoons + 1 teaspoon white miso paste
2 Tablespoons sugar
3 and 1/2 Tablespoons mirin
5 Tablespoons rice vinegar
2 Tablespoons sake
2 Tablespoons Kikkoman
1/4 teaspoon dry mustard powder


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.

To serve/store
1. Use immediately or refrigerate in an air-tight container for up to 1 week.


Gift it!

I reuse a maple syrup bottle. It works well especially as it has a pouring spout.