![]() ![]() Drizzle over cold ramen noodles (hiyashi chuka) with shredded egg, ham, cucumbers, tomatoes, and whatever else you can find in your crisper.Add to creamy sesame udon noodles with bits of soft scrambled eggs, garlic, pork, and pretty much anything you can possibly add.Add to stir fried ramen noodles with loads of garlic, red chili peppers, ground pork, and toasted pumpkin seeds (or peanuts – but I have a nut allergy).Any kind of NOODS – This is hands down my favourite sauce to use in noodle dishes.Grilled skewers – If you add a bit of Japanese mayo to the sauce, you can baste some freshly grilled squid (ikayaki), chicken (yakitori), or any kind of protein (steak, pork, shrimp, etc.) prior to serving.Just add some Japanese mayo, fresh toasted sesame seeds, and green onions to the sauce for extra flavouring. Poke bowls – Instead of marinating tuna or salmon in a shoyu based sauce, you can coat the fresh fish in goma dare sauce.It adds a wonderfully nutty flavour to steamed spinach salad (hourensou gomaae).All you have to do is thin out the sauce with extra rice vinegar. It’s great as a dressing on fresh, crisp salads (spring mix, cherry tomatoes, cucumbers, etc.).Instead of the typical chilled tofu (hiyayakko) with katsuobushi, ginger, green onions, and soy sauce, try dressing the tofu in goma dare sauce, ginger, and green onions for a something different. Cold tofu – Not just tasty on warm tofu, but also on chilled silken tofu.(It’s really dangerous, fights at the dinner table happen over who gets more sauce.) Anything shabu shabu – It’s amazing on any kind of simmered meat, fish, tofu, and/or vegetable.Here are just a few ideas of what you can drench this delicious sauce on: This sesame sauce is S-E-R-I-O-U-S-L-Y good on everything. ![]() ![]() To each their own, if you like a bit of texture, you can add a teaspoon or so of ground sesame seeds. For me, I prefer a smoother goma dare sauce whereas others may invite a bit of texture to their sauce. What’s not to like about it? It’s pre-ground and already smoothed out. Some recipes call for grinding freshly toasted sesame seeds, and yes mama-san has previously made goma dare with freshly ground seeds, but we live in a world where convenience is at our fingertips and sometimessssss I like to take advantage of that… so I use tahini because it’s already a pantry staple for me. I prefer however, the subtle and delicate vinegar taste of rice vinegar, so if I’m using this sauce for noodles or making a batch for the masses, I’ll always make it with rice vinegar. White vinegar definitely adds a more noticeable vinegar taste, but it’s nothing bad. For some reason rice vinegar seems to be the one ingredient that I also always forget to re-stock. Every now and then she’ll swap out the rice vinegar for white vinegar if she doesn’t have any on hand. So I’ve been on a mission to remake a lot of my favourite sauces like tonkatsu sauce – which btw I think I’ve finally nailed the recipe, but I digress… Luckily for me, my mom already has a recipe for goma dare that she has been using for ages. With my recent gluten intolerance, I’ve come to terms that I literally can’t have any prepared Japanese sauces because 9/10 will contain soy sauce (i.e. Seriously, this still happens to this day, it’s like no one has grown up! But every now and then my mom and I would get so caught up in the preparation of all the little dishes that we sometimes would fall back on bottled sesame sauce… all the while forgetting how EASY it is to make! In fact we usually have to make loads of it because my brothers would always fight over who got more. Pour sauce over the top.Goma dare or sesame sauce has always been a staple at our table when we enjoy shabu shabu (Japanese hot pot). Divide noodles between bowls and add toppings as desired. Gently pull apart and fluff noodles. Add noodles to water and boil 3 minutes, stirring often. Drain, rinse with cold water until noodles are cool, and shake out excess water.ģ. Bring a large pot of water to a rapid boil. Whisk in water a little at a time until the sauce reaches a smooth, pourable consistency. Set aside.Ģ. In a medium bowl, whisk together tahini, sesame oil, miso, soy sauce, vinegar, sugar, ginger, and garlic. Active Time: 20 minutes | Inactive Time: 0 | Easy | 3 servingsġ package (12 ounces) Umi Organic ramen noodlesĨ ounces poached shrimp or chicken or any cooked meat or tofuĢ soft-boiled eggs, halved, or hard-boiled eggs, sliced, or omelette, cut into "golden threads"ġ ripe, medium-sized tomato, cut into wedgesġ. ![]()
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