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Title: Sesame Sauce
Categories: Japanese, Sauces, Condiment
Yield: 6 servings
Stephen Ceideburg
3 oz Toasted white sesame seeds
1/4 c Japanese soy sauce
1/4 c Sesame or vegetable oil
1 tb Vinegar
2 tb Water
1 Garlic clove, crushed
1 1/2 ts Togarashi (see note)
1 tb 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.
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