Skip to main content
Epicurious
Cookbooks

Goma Miso Dressing

By Atsuko Ikeda

5.0

(4)

A bowl of Gomadare with it's ingredients.
Photo by Joseph De Leo, Food Styling by Drew Aichele

Creamy goma miso is a classic Japanese dressing that adds a warm, nutty flavor to any dish, not just salads. This recipe calls for Japanese sesame paste, which is typically made with roasted sesame seeds for a deeper, toastier flavor. Tahini may be used as a substitute, but note that the flavor will be milder. Try this dressing on any salad you like, as a dipping sauce for grilled meat, or as an accompaniment with simmered meat and vegetables.

This recipe was excerpted from 'Atsuko's Japanese Kitchen' by Atsuko Ikeda. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Makes about 1½ cups

Ingredients

⅓ cup Japanese white sesame paste (or tahini)
2 Tbsp. sweet white miso
½ cup mirin
⅓ cup light soy sauce
3 Tbsp. rice vinegar
1 Tbsp. freshly squeezed lemon juice
½ garlic clove, grated

Preparation

  1. Whisk together the sesame paste and miso in a bowl, then slowly whisk in the mirin, then the soy sauce, then the vinegar. If you add these too quickly the paste may separate. Mix in the lemon juice and garlic. Place in the jar, seal and refrigerate. It will keep for up to 2 weeks.

Atsuko's Japanese Kitchen-COVER
From Atsuko’s Japanese Kitchen: Home-Cooked Comfort Food Made Simple by Atsuko Ikeda, published by Ryland Peters & Small. Buy the full book from Amazon or Ryland Peters & Small.
TagsSalad DressingSaladSauceJapaneseEast AsianAsianCookbooksMisoTahini

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.