If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli. I imagine cooked chicken would be just as delicious. I keep a jar of it in the refrigerator and use it throughout the week.
I didn’t cook the carrots long so they remained crisp, which I liked. If you’d prefer them softer, just remember to test a few as you’re steaming them, usually at 1 min increments after 2 mins. This would be a good picnic item once the weather warms because it keeps nicely and the flavors seemed to improve after a day.
Carrots with Sesame
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Adapted from ã‚ãŸã—ã®å‘³
Makes 4 servings
5 medium carrots (about 200g), cut into medium matchsticks
3 Tbsp sesame sauce (below)
Steam carrots until cooked, but somewhat firm, about 2–3 mins. Or, place in a microwave-safe bowl and cover with plastic wrap and microwave for 1.5 mins.
Remove from heat (or remove from microwave, keep covered) and set aside.
Sesame Sauce
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Adapted from ã‚ãŸã—ã®å‘³
Makes about 3/4 cup
3 Tbsp neri goma or tahini
1 Tbsp sake
4 Tbsp sugar
scant 1/4 cup (50ml) shoyu
4 Tbsp ground sesame
Mix the neri goma (or tahini), sugar, shoyu, and ground sesame in a small bowl.
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