Gomadare Sesame and Dashi Sauce

Description

It’s hard to put into words the emotions evoked by the mythical gomadare sauce. It’s a combination of sesame and soy, a waltz between Kyoto and Tel Aviv that takes you far away and makes you want to put it everywhere. In Japanese tradition, gomadare sauce accompanies shabu-shabu, a variation of Chinese fondue in which vegetables and meat (usually beef) are dipped. Creamy and deliciously umami, this sauce contains the finest white sesame paste, kombu seaweed dashi, mirin and other Japanese treasures, making it an exceptional product.

This sauce is produced by the Yagisawa company, which has been working in the traditional way in the village of Rikuzentakata (Iwate prefecture, northeastern Japan) for over two centuries and despite many setbacks (including the 2011 tsunami).

The glass bottle contains 150ml or 360ml of sauce (and after tasting it, you’ll agree with us that it’s not enough).

Usage:

Delicately sweet, Gomadare sauce goes well with vegetables (sautéed or poached, and depending on the season: leeks, asparagus…) as well as braised meats (shabu-shabu and yosenabe, and why not a pot-au-feu?). Used as a marinade, it subtly impregnates chicken. In mayonnaise, it’s a welcome wake-up call for bistro eggs. We simply adore it in udon noodles.

Storage:

Glass bottle, store at room temperature before opening, then refrigerate (but you probably won’t have time, this sauce is so addictive).

Ingredients:

Soy sauce (soy, wheat, salt) (18%), mirin (rice, rice koji, rice shochu) (17%), sesame paste (15%), rice vinegar (11%), kombu dashi stock (10%), water (9, 6%), sugar (9%), apple puree (5%), sesame oil (2%), salt (1. 5%), sake (1%), ginger paste (0.3%), chili pepper (0.3%), dried bonito powder (0.3%).

Shelf life:

18 months before opening, use soon after