Recipe#25055

Title: Sesame Sauce

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:31 -7 
Karola Saekel writing in the San Francisco Chronicle,
  7/14/93.

Yield: 6 servings
 
           Stephen Ceideburg
      3 oz Toasted white sesame seeds
    1/4 c  Japanese soy sauce
    1/4 c  Sesame or vegetable oil
      1 tb Vinegar
      2 tb Water
      1    Garlic clove, crushed
  1 1/2 ts Togarashi (see note)
      1 tb Chopped white onion
 
  If you decide to make only one sauce, this is
  generally the most popular says Julie Kataoka. From
  the "Japanese Country Cookbook, by Russ Rudsinski.
  
  Grind sesame seeds using a mortar and pestle or a
  small blender. Combine with soy sauce, oil, vinegar
  and water. Place garlic, togarashi and onion on a
  separate plate for diners to add as they wish. Place
  sauce in small individual dishes for each diner.
  
  Note: Togarashi is a Japanese seasoning made of
  crushed red pepper and other condiments, blended into
  a powder. Red or black pepper may be substituted.