This is a great standby sauce you can add fresh chilli and grated ginger too Recipe by Al Brown
- 2 tbsp toasted sesame seeds
- 3 tbsp rice wine vinegar
- 1 tsp light soy sauce
- 1 1/2 tsp sugar
- 2 1/2 tsp wasabi paste
- 1/2 cup canola oil (or rice bran)
- 1/2 teaspoon sesame oil
- Lightly toast the sesame seeds.
- Combine with all the other ingredients in a jar and whisk to combine.
- Store in the fridge for up to 2 weeks.
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