I cook ‘Goma-ae’ dishes very often, using a variety of vegetables. ‘Goma-ae’ Sauce, which is a sweet sauce of ground toasted sesame seeds, goes very well with many vegetables and mushrooms. For ‘Goma-ae’, use meaty mushrooms such as Shiitake, King Oysters, Shimeji, etc. I usually quickly sauté them in a hot skillet, but you can grill them, too.
250 to 300g Asian Meaty Mushrooms *Today I used Shiitake & Shimeji
1 to 2 tablespoons Sake (Rice Wine) OR Water
2 tablespoons Toasted Sesame Seeds
1 tablespoon Sugar
2 tablespoons Soy Sauce
- Grind Toasted Sesame Seeds, OR use the trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce and mix well to make ‘Goma-ae’ Sauce.
- Clean OR wash Shiitake (OR other mushrooms), cut into the size that is easy to eat. Cut off the bottom of Shimeji and tear into smaller pieces.
- Cook mushrooms in a hot skillet or frying pan. When half cooked, sprinkle Sake over. It will instantly evaporate and the steam will help cooking and add extra ‘umami’.
- Add the ‘Goma-ae’ Sauce and mix to combine.
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