The classic accompaniment to shabu-shabu and cold vegetable salads, gomadare is made by combining a quick pressure-cooker dashi stock with sesame paste, soy sauce and rice vinegar. Sugar-free and low in calories, it also suits a ketogenic diet.
Soak the kombu in cold water for 20 minutes — this is what draws out the dashi's deep flavour.
Transfer the kombu water to the pressure cooker, seal the lid and bring to pressure over medium heat, then turn off the heat once it whistles.
Without opening the lid right away, add the katsuobushi and let it steep for 5 minutes, then strain through a fine sieve.
Whisk the strained dashi with the sesame paste, soy sauce and rice vinegar until smooth.
Chill the dressing for at least 15 minutes, then scatter over the toasted sesame seeds before serving.
Don't press down on the kombu and katsuobushi while straining, or the dashi will turn cloudy. Allergens: contains sesame (sesame paste), fish (katsuobushi), soy.
If you can't find katsuobushi, a plain kombu-only dashi works too — the flavour will just be a little lighter.
Admin DadaGastro · verified in test kitchenKombuyu 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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