Sesame sauce

Yield: 6 Servings

Measure Ingredient
\N \N 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 \N Garlic clove, crushed
1½ teaspoon Togarashi (see note)
1 tablespoon Chopped white onion

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.

Similar recipes