Recipe

Cantabrian-style Sesame Sauce

Mar y Montaña Sesame Sauce: A Fusion of Land and Sea Flavors

4.5 out of 5

Indulge in the flavors of Cantabrian cuisine with this delicious adaptation of the traditional Japanese Goma dare. This Cantabrian-style sesame sauce combines the rich umami of sesame seeds with the coastal influences of the region, resulting in a unique and tantalizing dish.

Dipping Sauce› Goma dare

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Mediterranean cuisine› Spanish cuisine› Cantabrian cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including refrigeration time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

Sesame seeds, Garlic

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In this adaptation, we incorporate the flavors of Cantabrian cuisine by using locally sourced ingredients. Instead of traditional Japanese soy sauce, we substitute it with anchovy-infused Cantabrian sea salt, which adds a unique briny flavor. Additionally, we enhance the sauce with a splash of Cantabrian white wine vinegar, which adds a subtle tanginess. These modifications infuse the dish with the essence of Cantabrian coastal flavors. We alse have the original recipe for Goma dare, so you can check it out.

1 cup (150g) toasted sesame seeds 1 cup (150g) toasted sesame seeds
2 cloves of garlic, minced 2 cloves of garlic, minced
1 tablespoon Cantabrian anchovy-infused sea salt 1 tablespoon Cantabrian anchovy-infused sea salt
2 tablespoons Cantabrian white wine vinegar 2 tablespoons Cantabrian white wine vinegar
1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat: 16g (2g saturated)
Carbohydrates: 6g (1g sugars)
Protein: 5g
Fiber: 3g
Salt: 1g

Preparation

1.
In a blender or food processor, grind the toasted sesame seeds until they form a coarse paste.
2.
Add the minced garlic, Cantabrian anchovy-infused sea salt, Cantabrian white wine vinegar, and extra virgin olive oil to the blender.
3.
Blend the mixture until it reaches a smooth and creamy consistency.
4.
Gradually add water while blending until the desired thickness is achieved.
5.
Taste and adjust the seasoning if needed.
6.
Transfer the Cantabrian-style sesame sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.

Treat your ingredients with care...

Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant. Be careful not to burn them, as it can give a bitter taste to the sauce.

Tips & Tricks

For a spicier version, add a pinch of Cantabrian chili flakes or a few drops of Cantabrian hot sauce.
Adjust the consistency of the sauce by adding more or less water, depending on your preference.
Use this Cantabrian-style sesame sauce as a dip for fresh vegetables, a dressing for salads, or a marinade for grilled seafood or chicken.

Serving advice

Serve the Cantabrian-style sesame sauce alongside grilled fish or seafood, roasted vegetables, or as a condiment for Cantabrian-style tapas.

Presentation advice

Drizzle the sauce over the dish in an artistic manner or serve it in a small bowl garnished with a sprinkle of toasted sesame seeds and a fresh herb, such as parsley or cilantro.