sesame sauce

Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that are a quick and delicious dinner the whole family will love. They're ready in just 15 minutes and are great to meal prep for the week.

Vegan Sticky Sesame Chickpeas

chickpeas

garlic

tbsp avocado oil or olive oil

sesame oil

low sodium tamari or soy sauce

maple syrup

tsp rice vinegar

ginger ginger

arrowroot powder

vegetable broth water (divided)

tsp red pepper flakes (optional

Drain and rinse the chickpeas and set aside. 

Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.

Sauté for a few minutes or until the garlic is very fragrant. 

In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.

To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil,  maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together. 

Add in the arrowroot mixture and stir. 

When bubbles start to form, add in the chickpeas and stir until they are well coated. 

Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.

Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor. 

Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!

Dressed in a delicious sesame sauce, this Pounded Burdock Root (Tataki Gobo) is a popular dish appeared in Osechi, Japanese New Year Food, which is said to bring good luck.

Pounded Burdock Root with Sesame Sauce (Tataki Gobo)

gobo (burdock root) ((150 g, 5.3 oz))

water ((for soaking gobo))

tsp rice vinegar ((for soaking gobo))

Tbsp toasted white sesame seeds

soy sauce

mirin

Gather all the ingredients.

In a frying pan (do not add oil), toast sesame seeds (2 Tbsp) until they are fragrant and starting to pop. Keep some distance from the heat and shake the pan to toast.

Transfer to a mortar (suribachi). Using a pestle (surikogi), grind the sesame seeds until 80% of the sesame seeds are ground (to keep the texture of sesame seeds).

Add soy sauce (1 Tbsp), mirin (1 Tbsp), and rice vinegar (1 tsp) to the sesame seeds.

To Prepare Sesame Sauce

Peel gobo skin with the back of a knife. Don’t use a vegetable peeler to peel gobo’s skin because the earthy delicious flavor is just right below the skin and you don’t want to peel it off.

Cut the gobo into 5 inches (12 cm), and then cut each piece in half. If it’s a very thick piece, you can cut that piece in half again.

Add 1 tsp rice vinegar (1 tsp) in the water (4 cups, 960ml). Soak gobo in vinegar water for 3 minutes so the gobo retains its color. Drain and set aside.

To Prepare Gobo

Add gobo in the saucepan filled with water (4 cups, 960 ml). Bring it to a boil. Once boiling, lower the heat to medium and cook for 13-15 minutes, or until the gobo is tender but firm. Drain gobo and transfer to the cutting board.

To Cook Gobo

Pound gobo with the pestle (surikogi or a rolling pin from end to end until the fibers are smashed. This allows the sauce to go through the fibers of the gobo. Then cut them in half (2.5 inches/6 cm pieces).

While gobo is still hot, transfer into the sesame sauce and coat well. Gobo can absorb the flavors when they are hot.

To Dress with Sesame Sauce

Serve immediately at room temperature or serve chilled. You can put Tataki Gobo in an airtight container and keep in the refrigerator for up to 3 days.

To Serve and Store

A creamy, nutty, Japanese sesame sauce known as Goma Dare. It&#039;s perfect for dipping pork and veggies in shabu shabu hot pot, drizzling over crisp salads or freshly cooked noodles.

Goma Dare - Japanese Sesame Sauce

tbsp tahini

tbsp rice vinegar

tbsp sugar

mayonnaise

tsp red miso paste

dashi powder

tsp sesame oil

Add all of the ingredients (tahini, soy sauce, mirin, rice vinegar, sugar, mayonnaise, red miso paste, dashi powder and sesame oil) into a small mixing bowl.

Mix well to make sure everything is evenly blended.

To serve, pour 2 tablespoons of the goma dare sesame sauce into a small dipping bowl for each person.

https://www.youtube.com/watch?v=Q9uTQZMi7MY

A creamy, nutty, Japanese sesame sauce known as Goma Dare. It's perfect for dipping pork and veggies in shabu shabu hot pot, or drizzling over crisp salads or freshly cooked noodles.

Goma means sesame in Japanese. Goma dare (pronounced gohma dahreh) is a delicious sesame based dipping sauce which is most known for pairing perfectly with simmered pork and vegetables in shabu shabu (Japanese hot pot). It’s usually served up beside a bowl of ponzu – a citrusy soy sauce which is a complete contrast to the sweet creaminess of sesame sauce.

This sauce used to be made with toasted sesame seeds that were finely ground before being mixed with the other ingredients. However, today we’re sharing a simplified method to make this sesame sauce with tahini. The biggest difference (apart from convenience and time saving!) is in the texture – tahini paste is already perfectly smooth and creamy.

We also added Kewpie mayonnaise for a creamier version, we feel this helps to cut down on the bitterness of the sauce and is a little closer to the sesame sauce you can buy in the supermarket.

RECIPE STEPS
00:00 - How to Make Goma Dare
00:04 - Add ingredients into a small bowl
00:20 - Whisk until smooth

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https://www.wandercooks.com/goma-dare-sesame-sauce/

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Goma Dare - Japanese Sesame Sauce for Shabu Shabu [2 Minute Recipe!]

This sticky sesame cauliflower is totally delicious and ready in just 30 minutes! The crispy cauliflower wings are coated in a sweet, tangy sauce that&#39;s a surefire crowd pleaser. And it&#39;s vegetarian and vegan friendly too.

Sticky Sesame Cauliflower (Vegan Recipe)

all-purpose flour

tbsp baking powder

yeast

garlic powder

tsp salt

plant based milk (such as almond milk)

cauliflower (around 6 cups)

tomato paste

tamari (or soy sauce)

tbsp Sriracha

cornstarch

water

tbsp sesame oil

onion

garlic (minced)

tbsp ginger (freshly grated)

sesame seeds

Preheat oven.

Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.

Make batter.

Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.

Prepare cauliflower.

Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.

Bake.

Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.

Make sauce.

Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.

Cook onion, garlic and ginger.

When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat. Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant.

Mix cauliflower and sauce.

Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.

Add sesame seeds

At the last minute, stir in the sesame seeds and serve.

https://embed.mediavine.com/videos/bvzzg3scr75aaazb4pza

This sticky sesame cauliflower is perfect for a flavourful side dish or main course that's easy to make, vegan, and the best way to make cauliflower taste amazing! The crispy cauliflower wings are coated in a sweet, tangy sauce for a meal that will become a favourite for sure. Ready in 30 minutes.

Sticky Sesame Cauliflower

Lightly seared, sesame crusted ahi tuna tops these scrumptious sushi bowls filled with edamame, avocado, sushi rice and sweet sesame sauce!

Sesame Seared Tuna Sushi Bowls

tbsp black sesame seeds

tbsp white sesame seeds

salt

¼ tsp black pepper

tuna

tsp sesame oil (divided)

sushi rice

½ avocado (thinly sliced)

edamame (shelled)

nori strips

jalapeno (thinly sliced)

tbsp green onions (chopped)

½ tsp togarashi

Combine the black and white sesame seeds with the salt and pepper in a shallow bowl.

Rub each piece of tuna with ½ tsp sesame oil, then dredge each piece of tuna in the sesame seed mixture, until coated on all sides.

Add the remaining sesame oil to a large skillet over high heat.

Once the oil is hot, add the tuna steaks to the skillet and cook for 30-60 seconds per side.

Remove from the skillet and use a sharp knife to slice the tuna into ¼ inch slices.

Sesame Seared Tuna

Divide the sushi rice between two bowls.

Top with the sesame seared tuna, avocado, edamame, nori strips, jalapenos and green onions.

Sprinkle the togarashi over the bowl.

Top with the sweet sesame sauce or serve it on the side.

Sushi Bowls

https://content.jwplatform.com/videos/vg1zFX7J.mp4

Lightly seared, sesame crusted ahi tuna tops this scrumptious sushi bowl, filled with edamame, avocado, sushi rice and sweet sesame sauce! Homemade sushi bowls are high in protein and easy to make low carb by using cauliflower rice instead of sushi rice!

A lovely appetizer on its own but also make a wonderful falafel sandwich

Egypt Baladi Aish and Tahina (Pita Bread and Sesame sauce)

dry yeast

whole wheat flour

Tablespoon salt

Tablespoon oil

tahini

lemon juice

In a bowl sprinkle the yeast over the warm water and stir to dissolve.

Stir in 1 1/2 cups of flour a little at a time and stir about 1 minute

This mixture is called sponge. Let it rest for a minimum of 10 minutes and up to 2 hours.

(this is a good time to make your tahina sauce - instructions below.)

Sprinkle salt over the sponge and stir in oil

Add in more flour a little at a time until the dough is too stiff to stir. Turn it out onto a slightly floured surface and knead 8-10 minutes until smooth &amp; elastic.

Place the dough in a lightly oiled bowl, cover and place in a warm place to rise (about 1 and 1/2 hours).

Once the dough has doubled in size, punch it down and divide it in half. Divide each half into 4 equal pieces and flatten each piece into a circle less than an 1/4 inch thick.

While you allow the circles to rise again (covered), preheat your oven to the highest setting.

On a pizza stone (preferred) or baking tray in the middle rack, place as many dough rounds as you can comfortably fit on it (leave a few inches space between each round).

Bake for a few minutes until the bread has puffed up like a balloon.

Serve warm with Tahina, YUM!

For the Aish:

Mix all ingredients with a whisk until smooth.

For the Tahina:

Rich, hearty, refreshing, and super easy Cold Sesame Noodles inspired by Chinese and Taiwanese flavours with homemade chili oil.These noodles are inspired by Taiwanese sesame noodles and the cold sesame noodles I had from the restaurant Mian in Las Vegas, that served it with a delicious numbing chili oil. I paired these with my homemade chili oil to create a really rich, hearty, and somewhat refreshing bowl of noodles. You can also enjoy this with my cucumber rose salad (recipe here) to balance off the richness.

Cold Sesame Noodles (Easy Vegan Recipe)

sesame

soy sauce (or more to taste)

tsp dark mushroom soy sauce

Chinese black vinegar

tbsp water

5.5 oz dried wheat noodles

Ice cubes (optional)

Chili Oil

Chopped nuts

onions

rose salad

In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.

Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.

Drain the noodles from the water and run through cold running water to stop the cooking.

Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.

Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.

Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!

Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.

Top 7 sesame sauce recipes from across the web

The most viewed sesame sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Sticky Sesame Chickpeas

Pounded Burdock Root with Sesame Sa...

Goma Dare - Japanese Sesame Sauce

Sticky Sesame Cauliflower (Vegan Re...

Sesame Seared Tuna Sushi Bowls

Egypt Baladi Aish and Tahina (Pita ...

Cold Sesame Noodles (Easy Vegan Rec...

Top 7 sesame sauce recipes from across the web

The most viewed sesame sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sticky Sesame Chickpeas

Pounded Burdock Root with Sesame Sa...

Goma Dare - Japanese Sesame Sauce

Sticky Sesame Cauliflower (Vegan Re...

Sesame Seared Tuna Sushi Bowls

Egypt Baladi Aish and Tahina (Pita ...

Cold Sesame Noodles (Easy Vegan Rec...

The most viewed sesame sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine