The Gamadari sauce will take about 45 minutes to prepare.
How to make Gamadari Sauce
paste – 4 tablespoons (100 grams)
Water – three quarters of a cup
Soy sauce – a quarter of a cup
Grape vinegar – 3 teaspoons
Sesame seeds – 3 teaspoons Sesame
oil – 3 teaspoons
1. In a saucepan put: 3 tablespoons of water and 4 tablespoons of peanut butter. Stir.
2. Heat the saucepan over low heat, stir and add water in small portions (one tablespoon each). Important: the contents of the saucepan should not boil – only warm up.
3. Upon receipt of a homogeneous mass of medium density, stop cooking.
4. In a saucepan, add: a quarter cup of soy sauce, sesame oil, apple cider vinegar. Mix the ingredients until smooth.
5. Cool the sauce for half an hour. Sprinkle with sesame seeds (roasted).
Gamadari is a Japanese sauce. In this recipe, mitsukan (rice vinegar) is replaced with grape vinegar. Garlic is added to the sauce. For the indicated amount of products, it will be enough to take 2 teeth, which must be mashed and poured with a tablespoon of boiling vegetable oil, then warmed up for a few seconds and then added to the sauce.
— Gamadari nut sauce is traditionally served with seaweed salads.
– In the old days, nuts, roasted and ground cashew nuts were used for Gamadari. Today, the variant with peanut butter is popular. In its absence, roasted peanuts and walnut kernels are taken (in equal amounts) and ground with a pestle in a mortar to a paste-like state.
– Homemade Gamadari is good fresh. After standing for a day in the refrigerator, the sauce becomes liquid, the flavor accents shift. It is recommended to cook exactly as much as is required for salad dressing. This recipe is for 4 servings.
– Caloric content of Gamadari is very high – 473 kcal per 100 grams of product.