20100908

sesame sauce

   ごまだれ


























for two persons you need:

25 g sesame seeds
1 teaspoon brown sugar
1 teaspoon soy sauce
2 teaspoons mirin
4 tablespoons kombu dashi (= 12 teaspoons)


Roast the sesame seeds over medium-high heat. The seeds shouldn't jump, then it's too hot. They are ready when they have evolved a delicate sweet-nutty aroma. Crush them finely in a mortar (better in two steps). They will develop an intese aroma then and become like fine wet sand. Now the work is almost done: Mix the paste with all the remaining ingredients --- und fertig, shimashita!

The sauce goes well with all late summer and autumn fruits. It's delicate with peaches and, although the consistences of the dip and apples don't match perfectly I think, their tastes do!

I was surprised and happy that the mixture turned out to be so tasty. But make sure to use good ingredients, real (hon or 本) mirin and a good, brewed soy sauce without any additions. Since it's such a simple dish it depends on every single component.


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