Easy Goma Dressing - Japanese-Inspired Roasted Sesame Sauce

💌 Why I Love This Recipe

• Easy to make using simple ingredients
• Perfectly creamy with hints of ginger, brown sugar, and rice vinegar.
• Made in 10 minutes or less
• Many substitution options if you're missing an ingredient or two
• Can be made in batches and stored for later
• So much more flavorful than a standard oil & vinegar dressing
• Vegan-friendly: If using vegan mayo

Did you know? Goma (ゴマ) is the Japanese word for sesame. 

🛒 Ingredient Notes

1. Sesame Seeds: The main ingredient in this dressing, sesame seeds add a toasty, nutty flavor. 
2. Fresh Ginger (grated): Adds a subtle zing and spiciness to the creamy dressing, making it taste fresher.
3. Vegan Mayo: Essential to help create the smooth, creamy texture. Helps balance out the strong flavors of ginger, vinegar, and sesame. Traditional goma dressing uses Japanese mayonnaise, but I opted for vegan mayo (Hellmann's Plant Based) to keep it fully plant-based.
4. Rice Vinegar (also called rice wine vinegar): Adds a tangy and acidic flavor, helping bring out the most flavor. I used Yutaka Rice Vinegar.
5. Brown Sugar: A touch of sweetness that complements the salty and tangy components. Adds gentle sweetness and a rich flavor with its caramelly note.
6. Soy Sauce (or tamari for gluten-free): Brings the umami (pleasant savory) flavor essential to this delicious dressing. I used Kikkoman Reduced Sodium Soy Sauce.
7. Sesame Oil: Adds a beautiful nutty flavor.
8. Sea Salt: Adds a touch more saltiness to the dressing to help balance out the sweet & umami flavors.

Roasted or unroasted sesame seeds? I recommend roasting the sesame seeds yourself for a slightly fresher flavor. However, you can use store-bought roasted sesame seeds to save yourself some time.

🥣 Equipment

• Small pan: For roasting the sesame seeds.
• Mortar & Pestle, Food Processor or Blender: For turning sesame seeds into a powder.
• Grater: For grating the ginger.
• Bowl & whisk: For mixing the ingredients.
• Airtight Container: For storing any leftovers.

👣 Steps

TIP - This is a quick visual overview of how to make a goma dressing. If you prefer to skip this and not read my tips & FAQ, just scroll to the recipe card at the bottom of this page.

Roast the Sesame Seeds: Add the seeds to a hot nonstick pan (no oil needed), then heat for 3-4 minutes until slightly browned, hot, and fragrant. Careful not to burn.

Grind or Blend the Sesame Seeds: Using a blender, food processor, spice grinder, or pestle & mortar, grind the seeds until powdery.*

Mix: Add the sesame powder and all the remaining ingredients to a small bowl and whisk until combined and smooth.

Taste and Adjust: Adjust the taste to your liking—add more salt or soy sauce for saltiness, more sugar for sweetness, or more rice vinegar for tanginess.

This dressing comes out quite thick. You can thin it out with some cold water.

*If you're using a large food processor or blender, you might have to double or triple the amount of sesame to get it blended. I recommend using a smaller blender/processor if you can.

❓Frequently Asked Questions

📦 Storing

To store - Place any leftovers in an airtight container. Secure the lid tightly. Keep in the fridge for 4-5 days.

To freeze - I do not recommend freezing this dressing. 

🔄 Substitutions

For best results, stick to the recipe exactly as it's written. However, here are some substitution ideas. 

• Rice Vinegar: Replace it with apple cider vinegar or white wine vinegar if necessary. Remember that rice vinegar is milder and has a slightly sweeter flavor so you may want to use a little bit less or add a touch more sweetener.
• Vegan Mayo: If you are not vegan, you can use Japanese mayo. You can also leave out mayo altogether if you don't enjoy the creaminess.
• Sesame Oil: Can be replaced by canola oil, but this will dressing will lose some flavor.
• Soy Sauce: Use tamari if you need a gluten-free alternative to soy sauce. If neither is available, you could also use yeast extract (marmite) or even miso paste. However, this will change the flavor.
• Brown Sugar: Can be replaced with maple syrup, agave syrup, or coconut sugar. White sugar works too but the flavor won't be as rich. 

Keep in mind that altering the ingredients will affect the overall flavor of this dressing.

🍜 Serving Suggestions

Goma dressing works in so much more than just salads. It's truly a great all-arounder. 

• Simple Salads: Drizzle it over a fresh green salad with iceberg lettuce, tomato wedges, and bok choy. Also works for side salads. 
• Cold Noodles: Pair with chilled soba, buckwheat, rice, or udon noodles for a refreshing meal.
• Dipping Sauce: Use it as a dip with your favorite roasted veggies like broccoli, carrots, or sweet potatoes.
• Savory Mochi: Makes a great dip when paired with this addicting potato mochi.
• Buddha Bowls: Drizzle over grain bowls with couscous, quinoa, or bulgur.
• Tofu or Tempeh: Drizzle it over smoked crispy tofu or tempeh cubes.
• Spread or Filling: Makes a great spreadable layer of filling in wraps and sandwiches by adding a burst of flavor.

👋 Conclusion

 I hope I covered all the essential bits of information you need to recreate this sauce at home. Got any questions? Just leave a comment below!

Made this Japanese sesame sauce? If so, it would mean a LOT to me if you could leave a comment & star rating below. This helps more readers find my blog and get a real insight into the recipes.