Dress salad, steamed chicken, cold tofu etc. with this all-purpose sesame sauce. Make a lot and store it in a fridge. No additives, so it can be a save sauce for children!#Japanese #Chinese #Sesame #vegan

Since last year, I've been measuring out well-received recipes that I used to make without measuring.I'm recording them here for myself and for my friends.If using store-bought men-tsuyu, refer to the dilutions mentioned in Steps 4 and 5. Otherwise, the taste will be different. Be sure to thoroughly squeeze out excess water from the vegetables before combining with the sesame sauce.I recommend combining the vegetables and sauce right before serving. Recipe by *ai*

I thought of a sesame sauce for ramen noodle salads and bang bang chicken.The sauce is pretty sweet, so adjust the sugar as you taste.If you plan to serve this to children, replace the sake for water as you won't burn off the alcohol. Recipe by 1630412

I love the kombu-based mentsuyu by Yamasa.If you prefer to make this richer, add ground sesame seeds.If you omit the ★ ingredients, the sauce will be mild enough for small children.As long as you have this sauce stocked in the refrigerator, you can just pour it over rice to eat on busy mornings. For an easy-to-make amount. Recipe by Nekoyanagi shouten

I was able to survive 7 years of making bentos for my children with this mix. Frozen goma-ae (cooked vegetables with sesame sauce) becomes wet by the time it thaws, and the flavors dissipate so it's no good! But making goma-ae for bento every time is a bother and you're likely to have awkward amounts left over. This sesame-sauce base is perfect for families with those kinds of problems.I'd always made this by eyeballing the ingredients, but I tried measuring things out properly this time. And what do you know - the ratio is quite easy to remember. This mixture is on the sweet side, so please use this as a starting point and adjust the amount of soy sauce and sugar. It has almost no moisture in it, so if you put it in a container with a hermetically sealed lid or a jar with a a screwtop lid, you can even store it at room temperature. Recipe by Heartful Kitchen Rei

I came up with a great way to use regular vinegar & sesame sauce. By adding just one seasoning, you can do so much more with it. You can just eat it with fried food, or you can use it to season stir-fries and Japanese dishes!Step 1 is an important step when you use mirin. Not only are you boiling away the alcohol, you are also bringing out its flavor. This extra step is very important!*Depending on the saucepan, using high heat might cause the alcohol to catch on fire like a flambé, so cook on medium heat! Recipe by Mizkan

I had this sauce at a tonkatsu restaurant 15 years ago.If you're using a mini mortar to grind the sesame seeds, you could directly pour the sauce in.You could also pour the sauce over the tonkatsu and then sprinkle the sesame on top. Recipe by Yuuyuu0221

I came up with this recipe when I didn't have sesame paste, but it turned out to be creamier and more delicious than sesame sauce made with sesame paste. For about 90 ml. Recipe by FarmersK

I make this sesame sauce every time we have Shabu-shabu. I adjusted the amounts of sesame paste, miso, dashi, and ended up with this recipe.Mix [B] little by little. If it's cool, it won't mix well, so please warm it up by microwave and mix into [A] . Recipe by FarmersK

My friend told me about the ingredients for this sauce nearly 20 years ago.I also serve mentsuyu alongside this sauce to give my family more choice.You can also add shiso leaf or myoga ginger. Recipe by myukitty

Instead of just replicating the store-bought flavor, I modified it to our family's taste.This tastes best when made with sesame seeds that have been roasted to the point where they're exuding oil, but you can make this with unroasted ground sesame seeds too.A food processor is handy for this recipe, as well as commercial sesame paste.You can thin the sauce with milk, which makes it mild and delicious.However, if you make it too thin it'll too bland when you combine it with the dashi stock in the pot, so watch out for that. Recipe by Chiton