Japanese Sesame Sauce (Goma Dare) Recipe

Toasted sesame seeds: These seeds provide the nutty base flavor for the sauce.

Soy sauce: Adds a salty and umami depth to the sauce.

Mirin: A sweet rice wine that balances the flavors.

Sugar: Adds sweetness to the sauce.

Rice vinegar: Provides a mild acidity to balance the sweetness.

Water: Helps to achieve the desired consistency.

To achieve a smoother texture for your goma dare, consider using a blender or food processor instead of a mortar and pestle. This will ensure that the toasted sesame seeds are finely ground and well incorporated with the soy sauce, mirin, sugar, rice vinegar, and water. Additionally, lightly heating the mixture on low heat can help dissolve the sugar more effectively, resulting in a more cohesive sauce.

• toasted sesame seeds - Substitute with tahini: Tahini is a paste made from ground sesame seeds and provides a similar nutty flavor and creamy texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar salty and umami flavor profile.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and slight acidity of mirin, making it a good alternative.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slight floral note to the sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and mild sweetness, making it a suitable replacement.

• water - Substitute with dashi stock: Dashi stock adds an extra layer of umami flavor, enhancing the overall taste of the sauce.

• Allow the Japanese sesame sauce to cool completely before storing. This prevents condensation, which can dilute the sauce and alter its flavor.
• Transfer the sauce into an airtight container. Glass jars with tight-fitting lids are ideal as they prevent any external odors from seeping in.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• Store the container in the refrigerator. The sauce will keep well for up to one week.
• For longer storage, consider freezing the sauce. Pour it into ice cube trays for easy portioning. Once frozen, transfer the cubes to a zip-top freezer bag.
• When ready to use, thaw the desired amount in the refrigerator overnight or at room temperature for a few hours.
• Stir the sauce well after thawing, as some separation may occur. This ensures a smooth and consistent texture.
• Avoid refreezing the sauce after it has been thawed to maintain its quality and flavor.

• Stovetop Method: Pour the Japanese sesame sauce into a small saucepan. Heat over low to medium heat, stirring occasionally to ensure even warming. Be careful not to let it boil, as this can alter the flavor and consistency.

• Microwave Method: Transfer the sauce to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splattering. Heat on medium power in 15-second intervals, stirring in between, until the sauce is warmed through.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl containing the Japanese sesame sauce over the pot, ensuring the bottom of the bowl does not touch the water. Stir the sauce occasionally until it is evenly heated.

• Hot Water Bath Method: Place the container of sauce in a larger bowl filled with hot water. Let it sit for a few minutes, stirring occasionally, until the sauce reaches the desired temperature. This method is gentle and helps maintain the sauce's original texture and flavor.

• Oven Method: Preheat your oven to a low temperature, around 200°F (93°C). Transfer the Japanese sesame sauce to an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through, until the sauce is warmed evenly.

• Pan: Use this to toast the sesame seeds until they are golden brown.

• Mortar and pestle: Grind the toasted sesame seeds to a fine consistency.

• Mixing bowl: Combine the ground sesame seeds with the other ingredients.

• Measuring spoons: Accurately measure out the soy sauce, mirin, sugar, rice vinegar, and water.

• Spatula or spoon: Mix all the ingredients together until smooth.

Toast in bulk: Toast a larger batch of sesame seeds and store them for future use to save time.

Use a spice grinder: Instead of a mortar and pestle, use a spice grinder to quickly grind the sesame seeds.

Pre-mix liquids: Combine soy sauce, mirin, sugar, rice vinegar, and water in advance and store in the fridge.

Double the recipe: Make a larger batch of goma dare and keep it in the refrigerator for quick use later.