| 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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