Goma sauce, also known as Goma Dare, is a creamy, nutty, and slightly sweet Japanese sesame dressing that has become a much loved condiment at shabu shabu, hot pot, and in Japanese cuisine. It’s a super versatile sauce that pairs wonderfully with cold noodles, salads, grilled meats and vegetables. The use goes beyond just Japanese food, as this goma sauce recipe can be a perfect sauce for so many dishes!
Table of contents
What is Goma Sauce
Calling all sesame lovers! Goma sauce is revered for its deep, nutty flavor and velvety texture.
Whenever I’m at shabu shabu or having certain meats and grilled veggies with rice, I crave goma dare as part of my dipping sauces.
The key ingredient, sesame seeds, are toasted to bring out their natural oils and flavor, then ground into a paste or mixed with other ingredients to create the sauce.
If you like tahini…elevate with goma sauce. It’s next level good!
This dressing is not only delicious but also incredibly versatile, making it a staple in Japanese households.
Whether drizzled over a salad, used as a dip for vegetables, or as a sauce for noodles and meats, goma dare enhances the dish with its rich, savory taste.
The Origins of Goma Sauce
Goma, which means “sesame” in Japanese, is a common ingredient in many Japanese dishes. Sesame seeds were first introduced to Japan from China over a thousand years ago, and they quickly became an integral part of Japanese cooking.
Goma dare, in particular, is closely associated with shabu-shabu (a Japanese hot pot dish) and cold noodle dishes like hiyashi chuka.
Over time, this sauce has expanded beyond traditional uses, finding a place in various cuisines and recipes worldwide.
Goma Sauce Ingredients
To create a rich and flavorful goma sauce, you’ll need the following ingredients:
- 4 tablespoons Toasted Sesame Seeds – Base of the sauce, providing the deep, nutty flavor that defines goma dare. Toasting the seeds before grinding enhances their aroma and taste. Use tahini as a substitution.
- 2 tablespoon Regular Soy Sauce
- 1/2 tbsp Toasted Sesame Oil
- 1/2 tablespoon Rice Vinegar – Tangy and bright element of the sauce and complements the rich sesame flavor.
- 1/4 tablespoon Mirin – Adds sweetness and more depth of flavors.
- 3 tsp Sugar – for balance
- 1 tsp Red Miso Paste – for umami
- 1/2 tbsp Dashi or Water – Dashi adds umami and is a traditional element. If you do not have dashi you can use water to thin the sauce out.
- Pinch of Sea Salt
Equipment
- Mortar and Pestle or Food Processor: To grind the sesame seeds into a paste or medium-fine powder. Grind the seeds with some sesame oil if needed to get them as fine ground and pasty as possible.
- Mixing Bowl: For combining and whisking the ingredients.
- Whisk: To mix the sauce until smooth and well-combined.
- Wire Mesh Sieve – optional; makes the sauce smoother
Instructions
1. Toast the Sesame Seeds
- In a dry skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant, about 2-3 minutes. Stir constantly to prevent burning.
2. Grind the Sesame Seeds
- Transfer the toasted sesame seeds to a mortar and pestle or food processor. Grind the seeds until they form a coarse paste or powder, depending on your preference. A paste will result in a smoother sauce, while a coarse grind will give the sauce more texture.
3. Mix the Sauce
- In a mixing bowl, combine the ground sesame seeds, soy sauce, rice vinegar, miso, mirin, sugar, and dashi or water. Whisk until the ingredients are well incorporated and the sugar is dissolved.
4. Add the Sesame Oil
- Slowly drizzle in the sesame oil while whisking gently to create a smooth, emulsified sauce.
- Put the sauce through a wire mesh sieve if you want it very smooth.
6. Adjust to Taste
- Taste the sauce and adjust the seasoning as needed. You can add more sugar for sweetness, soy sauce for saltiness, or vinegar for tanginess.
7. Serve or Store
- Use the goma sauce immediately or store it in an airtight container in the refrigerator for up to one week.
Notes
- Consistency: If you prefer a thicker sauce, reduce the amount of liquid ingredients slightly or grind the sesame seeds into a finer paste. For a thinner sauce, add more dashi or water.
- Sweetness: Adjust the sugar to suit your taste. Traditional goma dare is mildly sweet, but you can make it sweeter or more savory based on your preference.
- Storing Goma Sauce: The sauce can thicken in the fridge, so you may need to thin it with a little water or dashi before using.
- Substitutions: If you don’t have mirin, you can use a combination of sake and a little extra sugar. If you don’t have rice vinegar, apple cider vinegar or white vinegar can be used in a pinch.
Add-ins and Variations
- Spicy Goma Sauce: Add a teaspoon of chili paste, sriracha, or a pinch of red pepper flakes for a spicy kick.
- Miso Goma Sauce: Mix in a teaspoon of miso paste for an extra layer of umami and complexity.
- Savory Basting Sauce: Add goma dare to Japanese BBQ sauce for a nutty, savory, and sweet triple combo of yummy!
- Dashi: A Japanese broth made from kelp and bonito flakes, can be added for an extra layer of umami and depth.
- Peanut Goma Sauce: Substitute half of the sesame seeds with ground peanuts or peanut butter for a nutty variation.
- Citrus Twist: Add a splash of yuzu juice or lemon juice for a bright, citrusy flavor that complements the sesame.
How to Serve Goma Sauce
- Salad Dressing: Drizzle goma sauce over mixed greens, cucumber salad, or seaweed salad for a delicious and creamy dressing.
- Cold Noodles: Toss soba noodles, udon, or hiyashi chuka (cold ramen) with goma sauce for a refreshing and flavorful noodle dish.
- Grilled Vegetables: Use goma sauce as a dipping sauce for grilled or roasted vegetables like asparagus, broccoli, or bell peppers.
- Shabu-Shabu: Serve goma dare as a dipping sauce for shabu-shabu, a Japanese hot pot dish, where it pairs perfectly with thinly sliced meats and vegetables.
- Rice Bowl: Add goma sauce to a rice bowl with tofu, avocado, and pickled vegetables for a quick and satisfying meal.
Goma sauce, with its rich, nutty flavor and creamy texture, is a versatile condiment that brings a taste of Japan and will elevate your next meals.
With just a few ingredients, you can create a sauce that enhances the flavor of any dish and adds a deliciously unique sesame twist.
Goma Sauce (Goma Dare Japanese Sesame Sauce)
Equipment
- 1 Mortar and Pestle or Food Processor
- 1 whisk
- wire mesh sieve optional; to make the sauce smoother
Ingredients
- 4 tablespoons Toasted Sesame Seeds Toasting the seeds before grinding enhances their aroma and taste. Use tahini as a substitution.
- 2 tablespoon Regular Soy Sauce
- ½ tbsp Toasted Sesame Oil
- ½ tablespoon Rice Vinegar
- ¼ tablespoon Mirin
- 3 tsp Sugar
- 1 tsp Red Miso Paste optional
- ½ tbsp Dashi or Water optional
- 1 Pinch Sea Salt
Instructions
Toast the Sesame Seeds
- In a dry skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant, about 2-3 minutes. Stir constantly to prevent burning.4 tablespoons Toasted Sesame Seeds
Grind the Sesame Seeds
- Transfer the toasted sesame seeds to a mortar and pestle or food processor. Grind the seeds until they form a coarse paste or powder, depending on your preference. A paste will result in a smoother sauce, while a coarse grind will give the sauce more texture.
Mix the Sauce
- In a mixing bowl, combine the ground sesame seeds, soy sauce, rice vinegar, miso, mirin, sugar, and dashi or water. Whisk until the ingredients are well incorporated and the sugar is dissolved.2 tablespoon Regular Soy Sauce, ½ tablespoon Rice Vinegar, ¼ tablespoon Mirin, 3 tsp Sugar, 1 tsp Red Miso Paste, ½ tbsp Dashi or Water, 1 Pinch Sea Salt
Add the Sesame Oil
- Slowly drizzle in the sesame oil while whisking gently to create a smooth, emulsified sauce. Put the sauce through the wire mesh sieve if you want it more smooth.Serve and enjoy!½ tbsp Toasted Sesame Oil
Notes
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- Taste the sauce and adjust the seasoning as needed. You can add more sugar for sweetness, soy sauce for saltiness, or vinegar for tanginess.
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- Use the goma sauce immediately or store it in an airtight container in the refrigerator for up to one week.
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