Sauce "Galadari": the secrets of cooking

Sauce "Gamagori" is very popular in Japan and many other Asian countries. Spread the recipe far beyond the borders of their historical homeland. In Europe and USA can be easily found 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 designed, but with different meat, vegetable and fish dishes.

In Russian supermarkets to find this delicious treat is not so easy. But you can regard it as another reason to prepare the sauce "Gomadare". The recipe is not so easy, but if you already have a basic knowledge of cooking a variety of Japanese dishes, you will cope with it. And this will help you in our article.

Cuisine

In Japan gamagori is a traditional salad dressing “Chuck”. The recipe has nuts, sesame and spices, accentuated by sharp notes of rice vinegar and soy sauce.

Expressive sweet-sour taste of the sauce well suited to different dishes, and roast meats, vegetable salads and grilled fish, too, can apply the sauce "Gomadare".

Structure

To prepare the classic sauce, we need some products. Many of the ingredients are in every home, but for some of the components have to hunt in the Asian sections of the supermarket.

The Main role is played by peanuts - 100 g. it should Still prepare 20 grams of sesame seeds. You will need one teaspoon of sesame oil, rice vinegar, soy sauce and mustard. Of sunflower oil to about 4 tablespoons the Amount of water can vary - on average 4-5 tbsp another Important component of sugar, brown is better, 2 tsp.

There are different versions of the recipe. Some add in the sauce "Galadari" grated ginger, peanut butter, roasted seeds, rice wine mirin. But better to start with the most simple. If you are preparing this dish for the first time, accurately measure the ingredients and refrain from any experiments. The time will come when you master the basic recipe.

Preparation

The Main flavour accents, which has a sauce "Gamagori", give him nuts and sesame seeds. Therefore, the preparation will start with them.

Clear the peanuts from the chaff. Heat a pan without oil and fry the nuts until Golden brown. Fat peanut enough as it is, so cook it on a dry pan. Best suited for this purpose cast-iron wok. Ready fold the nuts in the bowl of a blender.

In the same pan lightly fry the sesame, send it to the nuts and carefully grind until the consistency resembling flour.

Pour in a bowl the vinegar, mustard, soy sauce, add sugar. Again use the blender until you achieve absolute uniformity.

It Remains to introduce into the mixture the butter. At this stage, it may be better to use a regular table spoon, not a blender. At the end pour in the water. It is better not to add all at once - add in small portions until you get the desired thickness.

Serving

Sauce "Galadari" served to various types of Japanese seafood, shrimp soup, pelmeni gedza. It goes well with dishes of Chinese and Thai dishes: baked chicken, soups, rice and glass noodles. A harmonious blend of the dominant nutty flavor with bright notes of soy sauce and rice vinegar – and for traditional European dishes.

Dressing Served in portion bowls-gravy boats so guests can add sauce to the main dish at his own discretion, or to dip the pieces, holding them with chopsticks.