Black Sesame Sauce Recipes

Steps:

• Place the sesame seeds in a dry skillet and set over medium-low heat. Toast, swirling the pan frequently, until fragrant-90 seconds to 2 minutes. Watch and smell carefully so that they don't burn. Transfer to a mortar and coarsely grind, then transfer to a mixing bowl. Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined.
• Bring a saucepan of salted water to a gentle boil. Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions. Drain, rinse thoroughly under cold running water, then drain again thoroughly.
• Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated. At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days. Bring to room temperature before serving.
• Quarter the avocado around the pit. Remove and peel the segments, then slice into thin strips. Peel the eggs and grate them using the large holes of a box grater. Slice the radishes into thin rounds. Stack the rounds on top of each other and slice into thin matchsticks.
• Divide the greens among four bowls, then top with the dressed noodles. Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving. Drizzle a bit of kecap manis over the avocado and serve.

Steps:

• Toast the sesame seeds in a small sauté pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop. Transfer them to a plate and let them cool completely. Grind in 10-second increments in a spice mill or clean coffee grinder to a very fine paste, stirring the mixture, then grinding again, and repeating this process until the paste is completely smooth and glistening from the oil that has been released. This will take 3 to 5 minutes. (If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.) Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.
• Dashi
• Put 3 cups water and the mushrooms in a nonreactive saucepan and bring to a simmer. Turn the heat to low, cover, and cook at a very gentle simmer for 10 minutes. Add the kombu and simmer very gently for 5 minutes. Remove from the heat and add the bonito flakes. Let steep, covered, for 8 minutes. Strain through a fine-mesh sieve. Discard the solids and use the broth as you would stock.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

Steps:

• In a medium bowl, mix together the lime juice, a big pinch of salt, and the oil with a fork or a whisk. Add the watercress and toss gently to lightly coat. Divide the dressed watercress among four salad plates and set aside.
• Heat a cast-iron or other heavy skillet that you like to use for eggs over medium-high heat. When it is hot, swirl a small amount of vegetable oil in the pan and crack in the eggs, in batches if necessary. When the edges of the eggs are a bit crispy, the whites are completely set, and the yolks are still runny, transfer an egg to each plate so that it slightly overlaps the watercress. Season the eggs with salt, and drizzle about a tablespoon of the sesame sauce over each portion.
• Toast the sesame seeds in a small sauté pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop. Transfer them to a plate and let them cool completely. Grind in 10-second increments in a spice mill or clean coffee grinder to a very fine paste, stirring the mixture, then grinding again, and repeating this process until the paste is completely smooth and glistening from the oil that has been released. This will take 3 to 5 minutes. (If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.) Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.

Steps:

• Heat oven to 425. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place melted butter in large shallow bowl.
• Make 2-inch horizontal slit in each chicken breast. Stuff 1 tablespoons cheese in each pocket. Dip each chicken breast into butter; sprinkle with sesame seed.
• Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken in pan. Drizzle with any remaining butter.
• Bake uncovered 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce over chicken.
• To prepare sauce: Place all ingredients except sour cream in mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat. Strain if desired; stir in sour cream.