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Sesame Sauce
Posted by Tiffany at recipegoldmine.com on 2/6/2002, 9:29 am
This condiment-style sauce, adapted from Bruce Cost's Asian Ingredients, brings the flavor of toasted sesame seeds to batter-fried foods or steamed dumplings.
2 tablespoons sesame paste from a jar
(or creamy peanut butter in a pinch)
2 tablespoons mirin (Japanese rice wine) or dry sherry
1 tablespoon white rice vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 to 1/3 cup chicken broth
2 teaspoons finely chopped scallions
In a saucepan, combine the sesame paste, mirin, vinegar, salt, pepper and broth. Mix vigorously. Bring to a boil, reduce heat and stir 1 to 2 minutes until thickened. Stir in scallions.
Good with grilled meats or tofu and rice.
