In Japanese tradition, gomadare sauce accompanies shabu-shabu, a variant of Chinese fondue in which vegetables and meat, usually beef, are dipped.
Creamy and deliciously umami, this sauce contains high-quality white sesame paste, kombu seaweed dashi, as well as mirin, and a few other Japanese treasures that make it an exceptional product.
This sauce is produced by Yagisawa, which has been working artisanally in the village of Rikuzentakata (Iwate Prefecture in northeastern Japan) for over two centuries, despite setbacks (notably the 2011 tsunami).
Usage: Delicately sweet, gomadare sauce pairs very well with vegetables (sautéed or poached and depending on the season: leeks, asparagus...) but also with stewed meat dishes (shabu-shabu and yosenabe, and why not a pot-au-feu?). Used as a marinade, it will subtly infuse chicken. Incorporated into mayonnaise, it will conveniently enhance bistro-style eggs. We love it in noodles (udon), simply.
Storage: Glass bottle, to be stored at room temperature before opening, in the refrigerator afterward.
Ingredients: Soy sauce (soy, wheat, salt) (18%), mirin (rice, rice koji, rice shochu) (17%), sesame paste (15%), rice vinegar (11%), kombu dashi broth (10%), water (9.6%), sugar (9%), apple puree (5%), sesame oil (2%), salt (1.5%), sake (1%), ginger paste (0.3%), red chili (0.3%), dried bonito powder (0.3%).
Shelf life: 18 months before opening, to be consumed quickly afterward.
