A classic accompaniment to shabu-shabu and cold vegetable salads, gomadare is made by combining dashi quickly prepared in a pressure cooker with tahini, soy sauce, and rice vinegar. It is sugar-free and low-calorie and is described as suitable for a ketogenic diet.
Put the kombu in cold water and let it soak for 20 minutes to bring out the dashi’s deep flavor.
Transfer the kombu water to a pressure cooker, close the lid, and bring it to a boil over medium heat. Turn off the heat when it whistles.
Without opening the lid right away, add the katsuobushi and let it steep for 5 minutes. Then strain through a fine-mesh sieve.
Whisk the strained dashi with the tahini, soy sauce, and rice vinegar until smooth.
Chill the dressing in the refrigerator for at least 15 minutes. Sprinkle toasted sesame seeds on top before serving.
Do not press the kombu and katsuobushi when straining the dashi, or sediment may cloud it. Allergens: contains sesame (tahini), fish (katsuobushi), and soy. Additional allergen check: check the product label for a gluten statement on soy sauce. Ingredients may vary by product.
Kombuyu 20 dakika bekletmek yerine daha kısa tutsam dashinin tadı çok mu değişir? Aynı gün içinde iki kez yapmam gerekiyordu da vaktim kısıtlıydı, 10 dakikada da güzel oluyor mu acaba?
10 dakikaya kısaltabilirsiniz, dashi biraz daha hafif çıkar ama sos için yeterli derinliği yine de verir; kombuyu daha uzun bekletmek yalnızca tadı yoğunlaştırır.
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