from one generation to the next
Our dinner table has acquired a much anticipated Japanese aesthetic.
The new Japanese cookbooks in my library and the stock of Japanese groceries in my pantry have led to a cooking exploration that’s gained momentum with each delicious dish. While we’ve enjoyed the soups, chicken, fish and noodle dishes I’ve served, it’s the simple vegetable accompaniments and their interesting dressings that have been the show stoppers.
Ground roasted sesame seeds seasoned with mirin, tamari and a touch of garlic make simple steamed greens a meal in themselves. I’ve dressed warm broccoli, green beans and wilted spinach with this toasty tasty topping and we’ve loved each and every one. I think this sesame dressing would also beautifully complement carrots, roasted eggplants, even roast pumpkin. I can even visualize it as a dressing on a summer chicken salad, with crisp raw snow peas, and maybe a squeeze of lime juice.
If you love the flavour of toasted sesame seeds, you’ll enjoy this recipe.
Toasted Sesame Dressing for green vegetables
(Adapted from the Japanese Kitchen by Kamiko Barber)
500g of steamed green vegetables
6 tablespoons sesame seeds
1 teaspoon garlic infused olive oil
2 tablespoons mirin
3 tablespoons tamari
Toast the sesame seeds in a dry pan until golden.
Grind the seeds to a rough paste in a mortar or processor then add the remaining ingredients.
Stir in a little cold water to make the dressing dolloping consistency.
Spoon the dressing generously over steamed green vegetables.
This amount will dress approximately 500g of veg.
Store any unused dressing in the fridge.