HOME > Chowhound > Home Cooking >

Discussion

sesame sauce for shabu shabu (goma-dare)

  • d
  • 3

does anyone have a great recipe for this that they would like to share? i would like to grind this sauce together myself. i understand it will be a simple recipe (sesame seeds, dashi, shoyu, mirin or sake?), but somehow this sauce is just a bit different everywhere, and it really is, for me, what separates some of the best shabu shabu restaurants from each other.
thank you in advance for lending your knowledge on this topic.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I make this often at home. Not only for shabu-shabu, but as a salad dressing and as a dressing for blanched vegies.

    From Tsuji`s Japanese Cooking

    makes 2 1/2 cups
    3 ounces (85 grams) white sesame seeds
    3/4 cups dashi
    6 Tablespoons dark soy sauce (not light as it is saltier)
    2 Tablespoons mirin
    1 Tablespoon sugar
    1-2 Tablespoons sake

    I prefer to buy pre-roasted sesame seeds as I can find nice quality seeds in Japan. However, in the states, I usually roast my own, just be careful not to burn them.

    Another quick sauce I make a la minute is

    ground sesame seeds
    sugar
    soy sauce
    dashi

    all to taste, and use this as a dressing for blanched spinach and other greens.

    See the link below:

    Link: http://metropolis.japantoday.com/toky...

    1. I make this often at home. Not only for shabu-shabu, but as a salad dressing and as a dressing for blanched vegies.

      From Tsuji`s Japanese Cooking

      makes 2 1/2 cups
      3 ounces (85 grams) white sesame seeds
      3/4 cups dashi
      6 Tablespoons dark soy sauce (not light as it is saltier)
      2 Tablespoons mirin
      1 Tablespoon sugar
      1-2 Tablespoons sake

      I prefer to buy pre-roasted sesame seeds as I can find nice quality seeds in Japan. However, in the states, I usually roast my own, just be careful not to burn them.

      Another quick sauce I make a la minute is

      ground sesame seeds
      sugar
      soy sauce
      dashi

      all to taste, and use this as a dressing for blanched spinach and other greens.

      See the link below:

      Link: http://metropolis.japantoday.com/toky...

      1. Thank you so much!
        I tried your recipe and have used it in several dishes since. The first version I ever made had miso in it (like the goma miso recipe in the link that you included). I'm not sure if you will see this reply, but I was wondering if you have found fresh yuzu or fresh wasabi here in the States. I really enjoy using the fresh wasabi that is easy to come by in Japan, but the only version I've found here was a "grated wasabi" from Hokkaido that was a mixture of horseradish and wasabi with colorings added. I have also found yuzu concentrate but haven't seen the vegetable itself.

        thank you again for your reply!