This is a macadamia twist on a traditional Japanese sauce made with sesame seeds. Delicious served with crunchy cucumber or chilled silken tofu.
Ingredients
- 1/2 cup raw macadamias
- 1/2 tsp dashi powder (1 sachet), stirred into ¼ cup boiling water
- 2 tsp miso paste
- 1 tbsp tamari or soy sauce
- 1 tbsp white vinegar
- 1 tbsp raw sugar
- 3 cm piece ginger peeled
- 1 tbsp macadamia oil
Goma dare with cucumber
- 2 Lebanese cucumbers
- 1/2 cup macadamia goma dare
- 1/4 sheet yaki nori julienned
- 1 tbsp macadamias roasted, crushed
Goma dare with silken tofu
- 250 g silken tofu
- 2 tbsp soy sauce
- 1 tsp macadamia oil
- 1/4 cup macadamia goma dare
- 5 cm piece daikon julienned
- 2-3 red radish julienned
Instructions
- 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
- 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
- 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.