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September 10, 2016 / mintcustard

Sesame and soy dipping sauce.


Sesame and soy dipping sauce and salad dressing.

Whenever I treat myself to Yo Sushi or Wagamama, one of my favourite dishes is a salad. Don’t worry I always add a dish of chilli squid to accompany it. The dressing has a tang of sesame that is so creamy and compliments the vegetables so well. I decided to have a try at making my own version, but it morphed into a dipping sauce as I had a big plate of vegetables cut up, ready to munch on as I cooked. If you want to make it into a salad dressing a splash or two of water to thin down the sauce would work well.

Sesame and soy dipping sauce.


1 dsp tahini

1 dsp roasted and ground sesame seeds

4 tsp soy sauce

2 tsp mirin

2 tsp rice wine vinegar

1 tsp sugar

How to …..

  • In a dry pan heat the sesame seeds until they turn a light golden brown. Watch them like a hawk, they will burn if you take your eyes off them at all.
  • Using a mortar and pestle crush the sesame seeds.
  • In a bowl combine all the ingredients together well. Tahini will take a while to mix in but give it a moment and it will.
  • Chop vegetables and dip.
  • As I said if you want this to be used as a dressing for a salad then thin it out with a little water.

You could heat this up a little with some chilli. You could use flakes or fresh chopped chilli.

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