This Japanese black sesame dressing is very dramatic! The flavor is distinctive and rich. Think about how few black foods we Westerners eat. Licorice. Raisins. Coffee. Burnt toast. This dressing could become a regular part of many menus.
Black Sesame Dressing
yields 1/2 cup for 4 generous servings
- 5 Tablespoons black sesame seeds, toasted
- 1 Tablespoon sugar
- 2 to 3 Tablespoons dashi
- 1/2 teaspoon tamari
- 8 ounces vegetable, use any seasonal vegetable you like such as
asparagus, broccoli, eggplant, green beans, kale, mustard greens, spinach, and so on
- Garnish: Yuzu, lemon, or lime rind, julienned
Grind the black sesame seeds in a suribachi (Japanese mortar) to an oily paste. Add the sugar and blend thoroughly. Add the dashi, 1 Tablespoon at a time. Blend in the tamari. This can be stored for a couple of days, tightly covered in the fridge.
Blanch the vegetable briefly, and cool in cold running water. Cut the vegetables into chopstick suitable size. Toss with dressing just before serving.
Note, you can use a food processor, but I can never get the seeds ground to a smooth paste. On the other hand, it is less work.
I served this vegetable dish with soba and miso marinated pork.
Other Japanese Dressings from Tess
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