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Macadamia goma dare

Macadamia goma dare

This is a macadamia twist on a traditional Japanese sauce made with sesame seeds. Delicious served with crunchy cucumber or chilled silken tofu.

Makes 1 cup


½ cup raw macadamias
½ teaspoon dashi powder (1 sachet), stirred into ¼ cup boiling water
2 teaspoons miso paste
1 tablespoon tamari or soy sauce
1 tablespoon white vinegar
1 tablespoon raw sugar
3cm piece ginger, peeled
1 tablespoon macadamia oil


Preheat oven to 180°C. Place macadamias on a baking tray and cook for 10-12 minutes, until golden. Cool completely. Place all ingredients in a food processor and blend to a smooth consistency, adding more water, a teaspoon at a time (up to 1 tablespoon) to create desired consistency.

Goma dare with cucumber


2 Lebanese cucumbers
½ cup macadamia goma dare
¼ sheet yaki nori, julienned
1 tablespoon macadamias, roasted, crushed

Slice the cucumbers into bit size chunks. Drizzle with macadamia goma dare and garnish with yaki nori and roasted macadamias.

Goma dare with silken tofu


250g packet silken tofu
2 tablespoons soy sauce
1 teaspoon macadamia oil
¼ cup macadamia goma dare
5cm piece daikon, julienned
2-3 red radish, julienned

Cut tofu into 4 pieces and place each piece in a small serving bowl. Whisk together soy sauce and macadamia oil and place 2 teaspoons around the base of each dish. Top each piece of tofu with 1 tablespoon of macadamia goma dare and garnish with julienned daikon and radish.
Categories: entertaining

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