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I'll have to agree with the other two reviewers, this recipe was pleasingly complex. I did not mind the sweetness here myself, though I've made Mexican mole's where I might consider a sweet taste inappropriate. Minor things - I did not have black sesame seeds so I used white (untoasted), and I couldn't find my sliced almonds (though I did find them later, grrr). I put this on top of non-silken tofu, which I grilled in a non-stick skillet until nice and brown. BF enjoyed this too. I used the leftovers on a soy-based "steak." Very good sauce, thanks Maito!

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Kumquat the Cat's friend January 02, 2008

This deserves more than 5 stars. What a great medley of flavors. Very easy to make. I served it with grilled salmon, but looking forward to trying it on chicken or shrimp.

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Mikekey October 20, 2007

A bit more chocolate than I expected, but still quite good, and super easy to put together. I could have used a bit more heat, which I added in situ with some hot sauce. I did not find it too sweet. I served this over lightly-marinated tempeh.

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D Rusak July 16, 2009

I dont really know how to rate this since I never had a mole sauce before. I did enjoy this but my mom did not, she didnt like sweetness this sauce had to it but I found it quite enjoyable. The hottness of the jalapenos with the cranberries and the hint vanilla was surprisingly nice. I didnt have a full 3/4 cup of wine left so I used part beef broth and part wine. I served this over chicken, but like you said I'm sure it would go great with seafood as well.

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anme October 20, 2007
Asian Mole