A versatile Japanese sauce, goma dare is made by roasting and grinding sesame from scratch and balancing it with dashi. This demanding but rewarding sauce works over breakfast boiled eggs, as a lunchbox vegetable dip, or as a cold sauce for a late snack.
Toast the sesame seeds in a dry pan for eight minutes, until golden and fragrant.
Steep the kombu and katsuobushi in boiling water, then strain to make the dashi.
Grind the roasted sesame in a mortar until it forms a smooth paste.
Whisk the sesame paste with the dashi, soy sauce, rice vinegar and sugar until smooth.
Do not look away from the pan while roasting the sesame; it can burn quickly. Allergens: contains sesame, soy (soy sauce) and fish (katsuobushi).
If you cannot find katsuobushi, a plain kombu-only dashi also works, though the flavour stays a bit lighter.
Admin DadaGastro · verified in test kitchenSusamı kavururken tavadan hiç ayrılmadım ve tam sekiz dakikada güzel bir koku almaya başladı, dövünce de pürüzsüz bir macun elde ettim. Soğuk somen eriştesinin üzerine gezdirdiğimde ailem gerçekten çok beğendi, artık her hafta yapıyorum.
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