Japanese Roasted Sesame Dressing - Goma Dressing

A golden bowl of Japanese goma dressing.

Japanese Roasted Sesame Dressing - Goma Dressing

Japanese roasted sesame dressing adds a wonderful nutty flavour to any salad. Mix it together in minutes, or keep a batch ready to go in the fridge! Naturally vegan.

Course Basics, Condiment

Cuisine Japanese

Prep Time 3

Total Time 3

Servings Small Jar

Calories 413kcal

Author Wandercooks

Cost $5

Ingredients

3 tbsp tahini or 4-6 tbsp for a thick dressing or dip, sub Japanese sesame paste
2 tbsp water
1 tbsp sugar
1 ½ tbsp rice wine vinegar sub white vinegar
1 tbsp vegetable oil
1 tbsp soy sauce
2 tsp toasted sesame seeds sub with fresh
½ tbsp sesame oil
Salt to taste

Instructions

Optional - Roughly grind your toasted sesame seeds with a mortar and pestle or in a bullet blender with a quick pulse or two.
Add all your ingredients (tahini paste, toasted sesame seeds, sugar, rice wine vinegar, vegetable oil, sesame oil, soy sauce, salt and water) to a small bowl and whisk together until everything is combined.
3 tbsp tahini, 2 tbsp water, 1 tbsp sugar, 1 ½ tbsp rice wine vinegar, 1 tbsp vegetable oil, 1 tbsp soy sauce, 2 tsp toasted sesame seeds, ½ tbsp sesame oil, Salt
Salad Suggestion: Make a bed of roughly grated lettuce, then top with cucumber and / or tomato slices, roast chicken breast pieces and finally, pour over your roasted sesame dressing.

Video

Notes

Mix Your Tahini - Homemade or store bought tahini tend to separate between oil and solids, so make sure you give everything a good mix to combine before use.
Don’t Use Olive Oil - Olive oil, especially extra virgin, can tend to take over the flavour too much and add a bitterness to the dressing, so use a lighter oil where possible.
Leftover Tahini? - Use it to make tantanmen ramen!
Storage - Store in a jar in the fridge. It may need a shake or stir before use due to settlement over time. It will last up to a month in the fridge.
Make it Thicker - While the recipe is traditionally quite runny, we love adding double the tahini and making it into a super thick dipping sauce for raw veggies like green beans, cucumber and carrot sticks!

Nutrition