How To Make Sesame Sauce (Goma Dare)

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    • Sesame Sauce in bowls.

    Simple instruction on how to make sesame sauce, goma dare, at home.  Enjoy with Shabu Shabu.

    Shabu Shabu and dipping sauce on a table.

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    Sesame Sauce (Goma Dare)
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    How To Make Sesame Sauce (Goma Dare)
    Prep Time
    5 mins
    Total Time
    5 mins
     
    Course: Condiments, How to
    Servings: 2
    Author: Nami
    Ingredients
    • 3 Tbsp sake
    • 2 Tbsp Nerigoma (tahini sauce)
    • 1 Tbsp ponzu
    • 1 Tbsp miso
    • ½ Tbsp neutral flavor oil (vegetable, canola, etc)
    • ½ Tbsp sesame oil
    • 1 tsp sugar
    • 1 tsp mirin
    • 1 tsp rice vinegar
    • garlic (minced, optional)
    Instructions
    1. Whisk all ingredients together in a bowl.


      Sesame Sauce (Goma Dare) 1
    Recipe Notes

    You can store in an airtight container and keep in your refrigerator up to 7-10 days.

     

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you

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    Discussion

  • Yuli Wulandari wrote:

    Hi Nami,
    Thanks a lot for your great recipes!!!!
    Domo arigatou 🙂

    reply
    • Nami wrote:

      Hi Yuli! Doitashimashite! 🙂

      reply
  • Vaniane wrote:

    I made your recipes and it was amazing!!! my husband could’t stop eating 🙂 thank you
    V Schello

    reply
    • Nami wrote:

      Hi Vaniane! So happy to hear that! Thank you for your kind feedback! 🙂

      reply
  • kelly wrote:

    This recipe was great. I bought some at a store and hated the fact that the main ingredient was high fructose corn syrup. Glad I have an alternative to store bought! Plus this recipe was ten times tastier! Thank you!

    reply
    • Nami wrote:

      HI Kelly! I’m glad to hear you like the homemade sesame sauce! Thank you for your kind feedback. 🙂 xo

      reply
  • Lynn wrote:

    Is it for salads served in Japanese restaurants?

    reply
  • Marie wrote:

    I discovered your site today and tried the sesame sauce. It was a hit with the whole family. Thank you for sharing.

    reply
    • Nami wrote:

      Hi Marie! I’m so happy you found my site and your sesame sauce came out well! Thanks so much for trying my recipe! 🙂

      reply
  • Angela wrote:

    So, so, so yummy. Absolutely perfect with shabu shabu. However, I found that the brand of nerigoma makes a pretty noticeable difference. I like the Atari Goma (which is made in japan.) I tried a brand (I do not remember the name) that was made in China, and it was not nearly as flavorful. Unfortunately, the Atari Goma was $12 in our local store, and the Chinese brand was $4. Worth the $12. The was also a strong bitterness to it that I did not like. I even substituted beer when I was out of Sake (sacrilege, I know) with the Atari Goma and the sauce was still perfect. Thank you so much for sharing this recipe with us!

    reply
    • Nami wrote:

      Hi Angela! Thank you so much for the tip! I usually find one brand of “negiroma” at a Japanese store, so I didn’t realize that different texture from another brand. So glad you mentioned it. Thank you for sharing!

      reply
  • Alex Linde wrote:

    Hi, thank you for this great recipe. I tried this with sliced poached chicken breast and it was wonderful

    By the way, I also live in the Bay Area so I frequently shop in Nijiya, Mitsuwa and Marukai. Could you please tell me your preferred brand of nerigoma sesame paste to use?

    Also, what brand/type of miso do you prefer for this recipe?

    Thanks!!!

    reply
  • Jaime wrote:

    Hi Nami,
    I can’t wait to make this!
    I was just wondering how long the shelf life of gomadare is? Will it last more than a week in the fridge?

    reply
    • Nami wrote:

      Hi Jaime! If you keep in the fridge, I recommend to use it within 7-10 days. 🙂 Hope you enjoy!

      reply
      • Jaime wrote:

        Thank you! We made shabu shabu tonight and my husband gobbled this down all by himself. Definitely a keeper (both the sauce and my washoku-loving husband)!

        I couldn’t find nerigoma in any of the stores here and didn’t want to use tahini…I just toasted and grinded up sesame seeds (no suribachi unfortunately) then mixed in everything else. Does it make a big difference to use nerigoma? I’ve never tasted it before.

        reply
        • Nami wrote:

          Hi Jaime! I’m so happy to hear your husband thoroughly enjoyed shabu shabu! 🙂 Negiroma is very nutty, syrupy texture, almost like honey. So it gives the sauce very creamy texture – like peanut butter but thinner. 🙂

          reply
  • Kat wrote:

    I love your cook book. It’s the best Japanese cook book I’ve found. Thanks you for explaining everything so well. The dishes end up tasting and looking like the meals I have experienced in Japan and in Japanese restaurants so I am always please with the results.

    reply
    • Nami wrote:

      Hi Kat! I’m so happy to hear your kind feedback. Thank you for trying my recipes! 🙂

      reply