Sesame Sauce
Sesame seeds flavor foods from the Middle to the Far East, and this Japanese version is sublime. Spooned over grilled or broiled chicken, meat, or full-flavored fish, it produces a kind of instant teriyaki. It’s also fine over lightly steamed spinach or other vegetables. Good with a little minced ginger added, too.
Recipe information
Yield
makes about 1 cup
Ingredients
1/2 cup sesame seeds
1/2 cup Dashi (page 160) or good-quality chicken or vegetable stock, preferably homemade (page 159 or 162)
3 tablespoons soy sauce
2 tablespoons mirin or 1 tablespoon honey plus 1 tablespoon water
1 tablespoon miso, optional
1 tablespoon dark sesame oil
Preparation
Step 1
Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until the seeds color slightly. Grind to a powder in a spice or coffee grinder (or use a mortar and pestle).
Step 2
Whisk in the remaining ingredients; taste and adjust the seasoning and serve or cover and refrigerate for up to a day or two (stir before serving).
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
