Recipe ingredients and directions:
3 oz (85 g) white sesame seeds
3/4 cup dashi
6 Tbsp dark soy sauce
2 Tbsp mirin
1 Tbsp sugar
1 to 2 Tbsp sake
In a dry, heavy frying pan, toast the white sesame seeds over medium
heat until golden brown. They burn easily, so keep the seeds moving
by shaking the pan, also using a dry spoon to stir the seeds
occasionally as they brown. Transfer warm toasted seeds to a
suribachi (Japanese grinding bowl) and grind with pestle until
flaky. Add the remaining ingredients, and dilute with dashi (either
chilled or room temperature), mixing well between additions. Use
a rubber spatula to blend and smooth sauce. May be stored in a
tightly sealed container in the refrigerator for up to 3 days, but
best when just made. Stir before serving, in case some of the sesame
has settled to the bottom. Makes 2 1/2 cups.
Category: Asian Recipes
