Prep 10 mins
Cook 15 mins
Adapted from Vegetarian Planet, this is so good served with noodles, as a dip for raw vegetables, or as a sauce for noodles or ravioli.
- 1⁄2 cup sesame seeds
- 2 tablespoons dark sesame oil
- 2 tablespoons tahini (optional)
- 1 large garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 5 tablespoons soy sauce
- 1⁄4 cup water
- Preheat the oven to 350* F.
- Toast sesame seeds on a baking sheet 10-15 minutes, until most of the seeds turn a rich brown(watch carefully so as not to burn).
- Let cool.
- In a spice grinder(or coffee grinder) or food processor, grind about half the sesames seeds in a batches.
- Combine the ground and whole sesame seeds in a bowl.
- Add remaining ingredients, and whisk well.
- Put the sauce into a jar and seal it.
- Let the sauce sit for 1 hour while flavors mix.
- You can store sauce in the fridge for up to 2 weeks.
I made this sauce last night and it was delicious! I browned up some chicken in a skillet and then added the sauce and let it reduce down for a bit while I made some brown rice. Threw it all together and it was perfect! The only ways I veered from the recipe was by not adding the optional tahini (simply because I didn't have any on hand) and added a little more honey because I like it sweet. Great recipe Sharon! Thanks for sharing!
I'm so glad I tried this. For my own taste, it needed modification. I omitted the sesame oil and started with 1 Tbsp tahini. I reduced the tamari and still found it tasted far too strong (salty, sweet, and vinegarry), so I ended up adding about 3 Tbsp more tahini and an extra 1/2 cup of water. Then I warmed it a bit on the stove, which thickened it up nicely. I mixed some sauce into brown rice and steamed vegetables for an awesome lunch. Once I tinker with it a bit more, it'll be a keeper. Thanks Sharon123!