Shira-ae, the white salad dressing I posted about recently has a black counterpart! Goma-ae is made with black sesame seeds and is sweet, nutty, and a bit salty.
Here I served it with broccoli but I can image how dramatic it would look with yellow or orange vegetables:
cubes of butternut squash, sliced and diced carrots, pumpkin cut into chunks, sweet corn (not sure of this taste combo), sweet potatoes, roasted golden beets, squares of roasted yellow peppers, yellow potatoes,slices of yellow summer squash, yellow tomatoes, yellow winter squash…
And as long as we’re at it, think about white vegetables with a black dressing:
cauliflower, roasted garlic, Jerusalem artickoke, jicama, kohlrabi, mushrooms, parsnips, potatoes…
As for the flavor, I don’t think a bit of lime or lemon juice would go amiss in this recipe. It’s probably only me, but I often find Japanese recipes a bit too sweet for my palate—no “sweet-tooth” in my mouth.
Black Sesame Dressing
revised from The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
yields 1/2 cup for 4 generous servings
- 5 Tablespoons black sesame seeds, toasted
- 1 Tablespoon sugar
- 2 to 3 Tablespoons dashi
- 1/2 teaspoon tamari
- 8 ounces vegetable, use any seasonal vegetable you like such as
- asparagus, broccoli, eggplant, green beans, kale, mustard greens, spinach, and so on
- Garnish: Yuzu, lemon, or lime rind, julienned
Grind the black sesame seeds in a suribachi (Japanese mortar) to an oily paste. Add the sugar and blend thoroughly. Add the dashi, 1 Tablespoon at a time. Blend in the tamari. This can be stored for a couple of days, tightly covered in the fridge.
Blanch the vegetable briefly, and cool in cold running water. Cut the vegetables into chopstick suitable size. Toss with dressing just before serving.
Note, you can use a food processor, but I can never get the seeds ground to a smooth paste. On the other hand, it is less work.