blend · nut sauce
★ STARRED KITCHENPrep 10 minTakayama Goma-Dare Sesame Sauce
Independent adaptation of a publicly published Masayoshi Takayama recipe. Not affiliated with, sponsored by, or endorsed by Masayoshi Takayama.
Masayoshi Takayama's Garlic Soy Nut Sauce, from the published recipe.
Ratio
Ingredients
- Tahini — 1/4 cup sesame paste (60 ml)
- Soy Sauce — 2 Tbsp (30 ml)
- Sugar — 1 Tbsp (12 g)
- Rice Vinegar — 1 Tbsp (15 ml)
- Dashi — 2–3 Tbsp (37.5 ml)
- Garlic — 1/2 clove grated optional (2 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Takayama Goma-Dare Sesame Sauce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Japanese sushi chef of Michelin three-star Masa in New York. Formerly Ginza Sushiko in Beverly Hills; omakase priced among the city’s highest, focused on premium fish and warm vinegared rice.
Originally published as Goma-Dare Sesame Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Masa Japanese sesame dipping sauce (published as “Goma-Dare Sesame Sauce”). Full citation lives in Provenance.