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