You might feel “strange” or even “modern” when you hear that I use a well-know Middle Eastern food – Tahini in Japanese cooking.
In fact, roasted sesame seed paste is called “Neri Goma” and is commonly used in Japan. Apparently Neri Goma has a nuttier flavour than Tahini as sesame seeds for Neri Goma are roasted longer than for Tahini…. Well.., from my point of view (taste), they taste pretty much the same.
We often use Neri Goma to make Sesame Dressing. This dressing is very versatile and matches with both vegetables and most meats proteins (beef, chicken, pork and tofu). It can also be used as a dipping sauce for Japanese Hot Pot (Nabe). The bonus of my recipe is the measurement – very easy to remember!
Middle East and Japan might be far away, but I like the fact we enjoy the same food in spite of the distance.
1 Tablespoon of Tahini (hulled)
1 glove of Garlic – minced
1 Tablespoon of Lemon Juice
1 Tablespoon of Soy Sauce
1 Tablespoon of White Vinegar
1 Tablespoon of Olive Oil
1 Teaspoon of Dark Sugar
½ Teaspoon of Sesame Oil
Place tahini in a bowl. Using a whisk, stir all other ingredients one by one into the tahini. Mix them very well until the dressing becomes smooth.