Chinese Kale with Sesame Dressing [Simple Japanese Home Cooking]


Goma-dare (胡麻ダレ) is one of the popular Japanese style sauces/dressings. It is very versatile, can be used in many dishes such as sashimi, salad, shabu-shabu (hot pot) and noodles. Every family has their own homemade goma-dare recipe and the amount of ingredients used are depending on individuals taste buds as well as the dishes they are going to serve. Some sweet, some sour and other with hint of spicy.

I like to use this sauce for tomato and cabbage salad and some blanched vegetables such as spinach and Chinese Kale Flowers(芥兰花). As a Chinese, I added few drops of sesame oil for extra aroma since it was readily available.


Ingredients (makes about half cup):
15 g White Sesame seeds (Goma)
3-4 tbsp Dashi Stock
1 tsp Mirin
1 tbsp Sugar
1 tbsp Light Soy Sauce (Chinese type)
1-2 tsp Rice Vinegar
Few drops sesame oil (optional)


  1. Toast sesame seed in a non-stick pan until golden brown.
  2. Mash and grind toasted sesame seeds until pretty fine. I used a spice grinder.
  3. Add in all other ingredients and mix well. Ready to use.

Cook's notes:

  1. This is sour version, so I did not use sake. For non-sour type, replace vinegar with sake.
  2. Some grated daikon (white radish) may be added if desired.

Comments :

6 comments to “Chinese Kale with Sesame Dressing [Simple Japanese Home Cooking]”
Elin said...

Hi Lydia,thanks for sharing how to make goma-dare dressing. I think it goes well with blanch veggie of any kind :) I am going to try this out :)

Indie.Tea said...

That looks like what is sold as broccoli rabe/rapini here in the US...and it looks absolutely delicious. Great photograph.

Su Ling said...

hi! How long can u keep the dressing for?

Rajani said...

Hi Lydia, was looking for an e-mail to contact, didnt find any on the blog. I am writer with (the online version of a leading indian women's mag) and would like to feature you in foodbytes our exclusive on food bloggers, do get back to me if you are interested. rajani(.)mani@gmail(.)com - you'll need to remove the brackets.

Joudie's Mood Food said...

Whata simple yet extremely flavourful sauce!

Lydia said...

Indeed, it goes well with blanched veggies.

Thanks for the info, I just googled and found some pics of rapini. It does look like Chinese Kale (kai-lan), something new for me.

Su Ling,
This sauce can be kept in the fridge for 3-4 days. If you prepared sesame in advance, just sesame itself can be kept for weeks in an airtight container. I always do that to ensure freshness.

Thanks for showing interest, I have sent you an email.

Do you like this sauce too?

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