Sesame seed sauce

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Ingredients:

100 gr white sesame seeds

(2 tablespoons vegetable oil)

1.25 dl Japanese soy sauce

2 tablespoons sherry

3 teaspoons caster sugar 

80 gr instant dashi grain

2.5 dl warm water

(dashi is available at the toko)

Preparation:

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Roast the sesame seeds in a dry frying pan over low heat in 3-5 minutes golden brown. Shake the pan while roasting back and forth.

Grind the seeds very small in a pestle or a clean coffee mill.

Add some of the vegetable oil only if you can't make a smooth paste.

Mix the paste with soy sauce, sherry, sugar, dashi grains and water.

Keep the sauce for a maximum of 2 days in the fridge in an airtight box.

Use when serving Japanese teppan yaki or sukiyaki.