Black Sesame Sauce - Toiro Kitchen

Home » How To Make Sesame Sauce » Black Sesame Sauce - Toiro Kitchen

Maybe your like

Skip to content Submit Close search
  • News
  • Products expand
    • collapse Products
    • Collection
  • All About Donabe expand
    • collapse All About Donabe
    • About Donabe and Iga-yaki Earthenware
    • How to use Kamado-san (Basic Rice Cooking)
    • How to Season Donabe
    • How to Take Care of Your Donabe
    • How Iga-yaki donabe is made
    • From Iga, Japan
    • Documentary Film: CRAFTED
  • Recipes
  • Press
  • About Us
  • Customer Service/FAQs
  • Contact
  • Events

Click Here for Our Important Update about Holiday Order Processing Time -- Free shipping within Continental US with purchase of $375 or more!

Black Sesame Sauce

Kurogoma-dare

Great with steamed tofu, etc.

Serving

4 - 5

Ingredients

  • 1 1/2 tablespoons black sesame paste
  • 1/2 tablespoon raw brown sugar
  • 1 1/2 tablespoons kurozu (Japanese black vinegar) or rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon la-yu (chili oil; optional)
  • 1 1/2 teaspoons ground toasted black sesame seeds

Procedure

  1. In a small bowl, combine the black sesame paste and sugar.
  2. Gradually whisk in the kurozu and soy sauce, so that the mixture won’t become lumpy.
  3. Add the la-yu, and black sesame seeds. Stir well.
  • The black sesame sauce can be kept refrigerated for up to 1 week.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • 1 inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml
Share on Facebook Tweet on Twitter Pin on Pinterest Back to Donabe Recipes

Tag » How To Make Sesame Sauce