From Niki Nakayama's kitchen · n/naka, Los Angeles
blend · dressing
★ STARRED KITCHENGoma Dare Sesame Sauce
From an award-winning kitchen
Ratio
SOY SAUCE 45MIRIN 15RICE VIN 15DASHI 30
Ingredients
- SESAME SEED70 g
- SOY SAUCE45 ml
- SUGAR12 g
- MIRIN15 ml
- RICE VIN15 ml
- DASHI30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Japanese kaiseki chef of Michelin-starred n/naka in Los Angeles. California ingredients structured into multi-course kaiseki; documented in Chef's Table.
Originally published as Goma Dare Sesame Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Japanese sesame sauce / kaiseki spirit (published as “Goma Dare Sesame Sauce”). Full citation lives in Provenance.