Japanese Sesame Sauce is a creamy and nutty condiment you can pair with salads, hot pot, noodles, gyoza, stir fry, vegetables, and more! An easy 8-ingredient recipe that’s ready in just 5 minutes.
Table of Contents
This rich, savory, and nutty Sesame Sauce (ごまだれ) is a Japanese staple that’s easy to make at home. It’s hard to believe that less than 10 shelf-stable ingredients transform into such a luxurious and flavorful sauce but it’s true!
Just whisk the ingredients together in a bowl and voila! You have a versatile Japanese-inspired sauce to serve with Japanese hot pot (shabu shabu) or to enjoy as a perfect vegetable or dumpling dipping sauce, noodle sauce, salad dressing, meat marinade, and more.
Want to try making more Japanese-inspired condiments from scratch? You’ll also love my Tonkatsu Sauce, Dumpling Sauce, and Gyoza Sauce recipes!
Ingredient notes
- Tahini – Tahini is a smooth and creamy paste made from ground sesame seeds. It’s a must-have ingredient in homemade hummus recipes and gives this Japanese sauce more body and a smooth and creamy consistency. If you can find it, use Japanese sesame paste (or neri goma) as a more authentic substitute.
- Soy sauce – It adds a savory umami flavor.
- Rice vinegar – Its acidity helps balance the richness of the tahini.
- Sesame oil – This intensifies the sesame flavor and adds a hint of nuttiness.
- Water
- Salt
- Sesame seeds – To sprinkle over the finished sauce for extra crunch and flavor.
How to make sesame sauce
- Whisk the tahini (or Japanese sesame paste), soy sauce, rice vinegar, dashi, sesame oil, and water together in a small bowl.
- Taste the sauce and add more salt, if needed, or thin the consistency with a little water.
- Pour it into a serving bowl and sprinkle the sesame seeds over top. Serve and enjoy the sauce with your favorite dishes!
Erin’s tips and tricks
- If your tahini is very thick, give it a good stir before adding it to the sauce, or quickly blend it in a blender to emulsify it once again.
- The tahini may cause the sauce to clump up at first but that’s okay! Just whisk in 2 tablespoons of water at a time until the sauce reaches a smooth consistency.
- Let the sauce rest for at least 15 to 20 minutes before serving to allow the flavors to get to know each other and become even tastier.
- Don’t be afraid to customize this sesame sauce recipe! There are plenty of flavor boosters and mix-ins you can add to play with the flavors and textures, like fresh herbs, citrus zest, minced garlic, grated ginger, or Japanese ingredients such as wasabi, Japanese seven-spice blend, or miso.
Serving suggestions
Japanese sesame sauce is traditionally served with shabu shabu (Japanese hot pot) but there are a million fun ways to use it! Here are just a few suggestions:
- Sauce for noodles – Toss the sauce with cooked soba or udon noodles for a simple yet savory and satisfying dish.
- Dipping sauce – Serve goma sesame sauce as a dipping sauce for Japanese gyoza, tempura, sushi, spring rolls, or crispy tofu.
- Marinade for meats – Use it as a marinade for chicken, pork chops, or steak before grilling or broiling.
- Dressing – Drizzle it over mixed greens, Thai cucumber salad, kani salad, or grilled vegetables like bell peppers, zucchini, asparagus, or eggplant for an Asian-inspired twist.
- Stir fry sauce – Add it to a vegetable stir fry for a nutty flavor and creamy texture. It’s also an amazing sauce for hot pot nights!
- Grain bowl topper – Spoon it over sweet potato Buddha bowls, spicy shrimp sushi bowls, or any healthy grain bowl.
FAQs
What’s the difference between tahini and Japanese sesame paste (neri goma)?
Tahini is a Middle Eastern sesame seed paste made from raw and untoasted ground sesame seeds. Because of its thick and creamy consistency, it’s often added to sauces and dressings for more body and a nutty flavor. Japanese sesame paste (neri goma), on the other hand, is made with ground roasted sesame seeds to give it a richer flavor and more depth.
Can it be made gluten-free?
Yes! To make gluten-free sesame sauce, replace the soy sauce with an equal amount of tamari or certified gluten-free soy sauce. Dried dashi should be naturally gluten-free but remember to double-check the ingredients just in case.
Can I make it in a blender instead?
Yes, you can easily make sesame sauce in a blender by blending all of the ingredients together until smooth. Blend in a little water as needed to thin the consistency.
Storing
Store leftover Japanese sesame sauce in an airtight container in the refrigerator for up to 1 week. Stir well before each use.
More Japanese-inspired recipes to try
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new!
Miso Pasta
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new!
Udon Noodle Soup
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new!
Hamachi Crudo
Did you make this sesame sauce recipe?
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Full Recipe
Sesame Sauce
Equipment
- Whisk
Ingredients
- 1/3 cup tahini (or Japanese sesame paste (neri goma))
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1/2 Tablespoon dashi (from a packet)
- 1 teaspoon toasted sesame oil
- 2 Tablespoons water (plus more, as needed)
- Salt (to taste)
- Sesame seeds (for topping)
Instructions
- Add the tahini, soy sauce, vinegar, dashi and sesame oil and water to a small bowl and whisk well to combine.
- Note that the sauce may clump up initially. This is where you’ll add additional water slowly, until the sauce thins out and becomes smooth (I ended up adding an additional 2 TBSP).
- Season with salt, to taste. Sprinkle with sesame seeds. Enjoy.
Notes
-
If your tahini is very thick, give it a good stir before adding it to the sauce, or quickly blend it in a blender to emulsify it once again.
-
The tahini may cause the sauce to clump up at first but that’s okay! Just whisk in 2 tablespoons of water at a time until the sauce reaches a smooth consistency.
-
Let the sauce rest for at least 15 to 20 minutes before serving to allow the flavors to get to know each other and become even tastier.
-
Don’t be afraid to customize this sesame sauce recipe! There are plenty of flavor boosters and mix-ins you can add to play with the flavors and textures, like fresh herbs, citrus zest, minced garlic, grated ginger, or Japanese ingredients such as wasabi, Japanese seven-spice blend, or miso.
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