This is a sauce I’ve been making since the beginning of my Japanese cooking project; only now have I realized that I’ve never posted about it!! You can make this sauce ahead of time: make it when you have time, eat it when you don’t feel like cooking! If you are in a hurry, you can use a food processor. Good stuff for summer. And here is more good food for summer.
Sesame Dipping Sauce
Gomadare
serves 4
page 327
- 1/4 cup shoyu
- 1/4 cup mirin
- 1 cup plus 3 Tablespoons water1/2 cup katsuobushi (bonito flakes)
- 6 Tablespoons white sesame seeds, toasted
- 3 Tablespoons sesame paste
- 1 Tablespoon peeled and finely grated ginger
- noodles for 4 people—udon, soba, somen
- 1/2 sheet nori, shredded
In a small saucepan combine shoyu, mirin and water. Bring the mixture to a boil over high heat; reduce the heat to low. Add the katsoubushi, and as soon as the mixture comes to a boil remove from heat. Let the pan stand for 2 minutes.
Strain through a cloth and discard the bonito flakes.
In a suribachi, grind the sesame seeds until they appear oily. Add the sesame paste and continue to grind. Add 5 Tablespoons of the soy sauce-mirin mixture, one Tablespoon at a time. Mix until smooth. Add the remaining broth and the ginger. Stir well. Cover and refrigerate.
Cook, drain, and rinse your noodles. Garnish with shredded nori.
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Thanks for sharing this recipe. I still haven’t had a chance to try the cold beef shabu shabu yet but did make this sauce the other night for dinner. Had the sauce with noodles along with thinly sliced cucumbers and carrots. I wasn’t good at grinding all the sesame seeds on my suribachi though, so there were a few seeds that floated to the top. When I tasted the sauce, I wasn’t too impressed with it and thought I made it wrong. But once I spooned some on the noodles and tried, it tasted different. Liked the sauce a lot more then. Thanks for sharing!
Hi Wakkun!
Glad you liked the recipe!
The suribachi takes some getting used to. My pestle (surikogi) is too small and I have not ordered an appropriate one online. The motion is more turning and pressing than pounding. So I know what you mean about not getting all the seeds ground up.
I cook for only 2, so I know this sauce keeps well for a couple of days and the flavors blend nicely in the refrigerator.
cheers!
This recipe sounds great and I can’t wait to make it! Can you please tell me know what kind of sesame paste this calls for beacause I’m pretty sure that this wouldn’t be the Middle Eastern tahini…
Thank you!
We have a food co-op here and they sell sesame butter which is only ground roasted sesame seeds. Whole Foods might have sesame butter; I used to buy cashew butter from them that was amazing. I tried sesame paste from China, but it tasted sweetened. I’d choose tahini over that!!
The sesame paste from Japan is really expensive: a 5 ounce tube is $4 to $5 here!
(and you know what? I’ve used tahini when we’re out of the stuff from the co-op—shshhhhh!)
Thanks Tess, I appreciate your reply. You’ve put my mind at ease about experimenting and using whatever I have on hand except the Chinese variety!