Asian Sesame Sauce - Recipe by Koji Cooks

ASIAN SESAME SAUCE

This is undoubtedly my most renowned sauce. I initially developed it for my free-form shrimp dumplings at Santacafe in Santa Fe. Since then, it has been simplified and recreated. The recipe includes tahini, but peanut butter can be used just as effectively. For a gluten-free option, use tamari. It lasts indefinitely in the fridge and enhances the flavor of any dish. Combine it with a bit of garlic and mayo to create a tahini garlic mayo, perfect for sandwiches. I continue to use it on all my dumplings, potstickers, and Shumai.

INGREDIENTS

ASIAN SESAME SAUCE - Recipe (makes about 1 cup)

1/2 cup tahini

1/3 cup sugar

1/4 cup soy sauce

1/4 cup rice vinegar

3 tablespoons sesame oil

1/2 teaspoon each grated ginger and garlic

1/4 teaspoon sriracha or more to taste

2-4 tablespoons warm water

METHOD

Place all ingredients in a food processor, except for the water, which should be added at the end. Process on high and gradually add water until the mixture reaches the consistency of tomato sauce, it should pour very slowly.