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Sesame Sauce (Goma-dare)


3 oz (85 g) white sesame seeds
3/4 cup dashi
6 tablespoon dark soy sauce
2 tablespoon mirin
1 tablespoon sugar
1-2 tablespoon sake

In a dry, heavy frying pan, toast the white sesame seeds over medium heat until golden brown. They burn easily, so keep the seeds moving by shaking the pan, also using a dry spoon to stir the seeds occasionally as they brown. Transfer warm toasted seeds to a suribachi (Japanese grinding bowl [I assume you could use a food processor/coffee grinder or regular mortar and pestle for this]) and grind with pestle until flaky. Add the remaining ingredients, and dilute with dashi (either chilled or room temperature), mixing well between additions. Use a rubber spatula to blend and smooth sauce. May be stored in a tightly sealed container in the refrigerator for up to 3 days, but best when just made. Stir before serving, in case some of the sesame has settled to the bottom.

Makes 2 1/2 cups.




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