How to Make Japanese sesame dipping sauce

How to Make Japanese sesame dipping sauce - Снимок экрана 2023 07 20 в 12.46.44
  • 60g toasted sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons water
Per serving
Calories: 150 kcal
Proteins: 4 g
Fats: 13 g
Carbohydrates: 7 g
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  • In a mortar and pestle or a spice grinder, grind the toasted sesame seeds until they form a coarse powder. Alternatively, you can use store-bought sesame powder.
  • In a bowl, combine the ground sesame seeds, soy sauce, rice vinegar, sugar, mirin, minced garlic, grated ginger, sesame oil, and water. Mix well until all the ingredients are thoroughly combined.
  • Taste the sauce and adjust the flavors according to your preference. You can add more soy sauce for saltiness, sugar for sweetness, or rice vinegar for acidity.
  • Transfer the sesame dipping sauce to a serving bowl or individual dipping bowls.
  • The sauce is now ready to be served.

The Japanese sesame dipping sauce is commonly served with grilled meats, such as beef or chicken skewers (yakitori). It can also be served as a dipping sauce for vegetables, tofu, or as a dressing for salads.

The Japanese sesame dipping sauce is a versatile and flavorful condiment that adds a nutty and savory taste to various dishes. It combines the richness of toasted sesame seeds with the umami flavors of soy sauce and rice vinegar, creating a balanced and delicious sauce.

Facts about the sauce:

  1. Sesame seeds are a good source of healthy fats, protein, and dietary fiber.
  2. This sauce is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
  3. The sesame dipping sauce is a staple in Japanese cuisine and is often used as a dipping sauce or dressing for a variety of dishes.
  4. The combination of sesame seeds, soy sauce, and rice vinegar provides a unique and distinct flavor profile that is characteristic of Japanese cuisine.
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