| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Japanese | Sauces | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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