Gamadari sauce is very popular in Japan and many other Asian countries. His recipe has spread far beyond the borders of the historical homeland. In Europe and the USA, you can easily find ready-made sauce in any supermarket. It is noteworthy that it is served not only with dishes of traditional Japanese cuisine, for which it was originally intended, but also with various meat, vegetable and fish dishes.
In Russian supermarkets, finding this exquisite treat is not so simple. But you can regard this as an extra reason to independently prepare the Gamadari sauce. Its recipe is not so simple, but if you already have basic skills in preparing various dishes of Japanese cuisine, then you can handle it. And our article will help you with this.
Dish features
In Japan, hamadari is a traditional Chuka salad dressing. The recipe is based on nuts, sesame and spices, emphasized by sharp notes of rice vinegar and soy sauce.
The expressive sweet and sour taste of the sauce goes well with different dishes, which is why you can also serve Gamadari sauce with baked meat, vegetable salads and grilled fish.
Structure
To make a classic sauce, we need some products. Many of the ingredients are in every home, but part of the components will have to be hunted in the Asian departments of the supermarket.
The main role is played by peanuts - it needs 100 g. Still prepare 20 grams of sesame seeds. You will need one teaspoon of sesame oil, rice vinegar, soy sauce and mustard. Sunflower oil needs about 4 tbsp. l The amount of water can vary - on average, 4-5 st. l An important component is sugar, preferably brown, 2 tsp.
There are different recipe options. Some add grated ginger, peanut butter, fried seeds, and Mirin rice wine to Gamadari sauce. But it's better to start with the simplest. If you are cooking this dish for the first time, clearly measure the ingredients and abandon any experiments. The time will come for them when you master the basic recipe.
Cooking
The main flavoring accents possessed by the Gamadari sauce give him nuts and sesame. Therefore, the preparation will begin with them.
Peel the peanuts. Preheat the pan without oil and fry the nuts until golden brown. There is enough fat in peanuts, so they cook it in a dry pan. Cast iron wok is best suited for this purpose . Put the finished nuts in the blender bowl.
In the same pan, lightly fry the sesame seeds, send it to the nuts and grind thoroughly to a consistency resembling flour.
Pour vinegar, mustard, soy sauce into the bowl, add sugar. Work the blender again until you are completely homogeneous.
It remains to introduce oil into the mixture. At this point, it may be more convenient to use a regular tablespoon rather than a blender. Pour in water at the very end. It is better not to add all at once - add in small portions until you get the desired density.
Serving to the table
Gamadari sauce is served with various types of Japanese seafood dishes, shrimp soup, gedza dumplings. It goes well with Chinese and Thai dishes: baked chicken, soups, glass and rice noodles. A harmonious combination of the dominant nutty flavor with bright notes of soy sauce and rice vinegar is a company for traditional dishes of European cuisine.
Refueling is served in portioned bowls-sauces, so that each of the guests can add the sauce to the main dish at their own discretion, or dunk slices into it, holding them with chopsticks.