Sesame sauce

Sesame sauce

By
From
JapanEasy
Makes
470 ml
Photographer
Laura Edwards

This moreish, creamy, tangy sauce is delicious as a dressing for both salads and warm vegetables, and it’s also brilliant as a dip for roast, fried, grilled or braised meats – if you’re making hotpots like Sukiyaki or Chanko Nabe then have this sauce at the ready!

Not at all difficult

Ingredients

Quantity Ingredient
5 tablespoons' toasted sesame seeds
5 1/2 tablespoons tahini
4 tablespoons mirin
4 tablespoons vinegar
3 tablespoons sesame oil
3 tablespoons vegetable oil
3 tablespoons caster (superfine) or granulated (raw) sugar
2 1/2 tablespoons soy sauce
1 1/2 tablespoons hot mustard
1-2 pinches garlic powder
1-2 pinches white pepper
1-2 pinches dashi powder, (optional)
water, as needed
salt

Method

  1. Grind the sesame seeds to a coarse powder with a mortar and pestle, food processor or spice grinder. Combine with all the other ingredients to form a creamy sauce. Add water if you’re using it as a salad dressing or dip, plus salt to adjust the seasoning. Leave it thicker if you’re using it as a sauce or glaze.
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