A classic Japanese sauce made with sesame and miso, creamy and flavorful, ideal with vegetables, salads, or spring rolls.
Ingredients
- 60 g white sesame seeds
- 100 g white miso paste (shiromiso)
- 60 ml mirin
- 30 ml Japanese soy sauce (shoyu)
- 15 ml rice vinegar
- 20 g granulated sugar
- 15 ml water (optional, for adjusting the consistency)
Method
- Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until golden and strongly nutty (about 3 to 4 minutes). Transfer them immediately to a bowl to stop the cooking.
- Let the seeds cool for a few minutes, then grind them finely in a mortar (suribachi) or spice grinder. If using a mortar, grind in circular motions until you obtain a thick, oily paste.
- In a medium bowl, combine the ground sesame paste, white miso paste, mirin, soy sauce, rice vinegar, and sugar. Whisk vigorously until the sauce is smooth and uniform. If it seems too thick, add a little water (1 to 2 tablespoons) to reach the desired consistency, which should be that of a creamy dressing.
- Taste and adjust the seasoning: add a little more sugar for a sweeter sauce, or a splash of vinegar for more acidity. The sauce should strike a perfect balance between the saltiness of the miso and soy sauce, the sweetness of the mirin and sugar, and the acidity of the vinegar.
- Transfer the sauce to an airtight jar. Refrigerate for at least 30 minutes so the flavors can meld. It keeps for 1 to 2 weeks in the refrigerator. Serve at room temperature or slightly chilled.
Nutrition
Per serving
- Energy
- 196.7 kcal
- Protein
- 6.34 g
- Carbohydrate
- 21.64 g
- Fat
- 9 g
- Fibre
- 3.05 g
- Calcium
- 146.53 mg
- Iron
- 2.32 mg
- Magnesium
- 54.96 mg
