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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
  • inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml