Sesame sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | ounces | Toasted white sesame seeds |
| ¼ | cup | Japanese soy sauce |
| ¼ | cup | Sesame or vegetable oil |
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Water |
| 1 | Garlic clove, crushed | |
| 1½ | teaspoon | Togarashi (see note) |
| 1 | tablespoon | Chopped white onion |
Directions
If you decide to make only one sauce, this is generally the most popular says Julie Kataoka. From the "Japanese Country Cookbook, by Russ Rudsinski.
Grind sesame seeds using a mortar and pestle or a small blender.
Combine with soy sauce, oil, vinegar and water. Place garlic, togarashi and onion on a separate plate for diners to add as they wish. Place sauce in small individual dishes for each diner.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
PER SERVING: 170 calories, 4 g protein, 3 g carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 692 mg sodium, 7 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.