Sesame Sauce Recipes

Steps:

• In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

Steps:

• Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes).
• Crush with mortar& pestle or in a blender.
• Mix in remaining ingredients.
• Store in a bottle in the fridge.

Steps:

• Prepare mustard according to instructions.
• Mix mustard, soy sauce and oil in blender. You can use any type of soy sauce you like, but tamara can get to salty, so a less salty version is better.
• Add garlic, onion, ground seseame seeds and blend until smooth.
• Mix roasted seeds inches.
• You can substitute whole seseame seeds for the ground but make sure to blend on high for a long time.
• Warm if desired over low heat.

Steps:

• Combine 2 tablespoons smooth peanut butter, 2 tablespoons, dark soy, 2 tablespoons chili oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, MSG, and 2 teaspoons sugar in a bowl.
• Boil 12 ounces oriental noodles. Drain. Add 2 tablespoons sesame oil, 2 tablespoons toasted sesame seeds, and the prepared sauce. Garnish with fresh coriander leaves.

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

Steps:

• .whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.

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• put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

Steps:

• Stir sugar, garlic, and ginger in heavy nonstick skillet to blend. Cook over medium heat without stirring until sugar melts and caramelizes to dark amber color, about 3 minutes. Scrape mixture out onto piece of parchment paper. Let mixture cool and harden, about 15 minutes.
• Place peanuts, sesame seeds, oil, chile, and 1/4 teaspoon cayenne pepper in blender. Break up garlic mixture; add to blender. Puree until paste forms, scraping down sides of jar as needed (most sesame seeds will remain whole). Season sauce to taste with salt and cayenne pepper. Transfer to small bowl. (Peanut-Sesame Sauce can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Steps:

• Place all ingredients in the jar of a blender; pulse until well combined. Divide evenly between 4 small bowls before serving.

Steps:

• Place all ingredients in a small blender.
• Blend till smooth.
• 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.

Steps:

• Toast sesame seeds in a frying pan until you hear 4-5 pops. Remove from heat. Grind sesame seeds in a mortor or a coffee grinder. You do not need to to grind completely smooth.
• Add all the seasonings with ground sesame seeds. If you want to make this without the alcohol content, cook off alcohol from sake for about 10-15 seconds in the microwave.
• Use the sauce for dipping shabu shabu pieces.

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

Steps:

• Preheat the oven to 350* F.
• Toast sesame seeds on a baking sheet 10-15 minutes, until most of the seeds turn a rich brown(watch carefully so as not to burn).
• Let cool.
• In a spice grinder(or coffee grinder) or food processor, grind about half the sesames seeds in a batches.
• Combine the ground and whole sesame seeds in a bowl.
• Add remaining ingredients, and whisk well.
• Put the sauce into a jar and seal it.
• Let the sauce sit for 1 hour while flavors mix.
• You can store sauce in the fridge for up to 2 weeks.
• Enjoy!

Steps:

• Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

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• Combine the sesame paste and peanut butter in a mixing bowl. Start beating with a wire whisk while gradually adding the tea or water. Stir until smooth.
• Add all the remaining ingredients except the chopped scallions. Cover and refrigerate. This sauce may be made as far in advance as 24 hours. Stir in the scallions just before serving. This can also be used as a cold sauce on cold noodles or poached chicken.

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

Steps:

• Pureé all ingredient in processor until smooth.