Sesame Beets and Zucchini
- 1 medium sized Beet
- 1/2 of a medium sized zucchini
- Tahini (about 2 Tblsp.) or Sesame Seeds (see method 2 below)
- Mirin (start with 1 tsp. and adjust according to taste)
- Soy Sauce (start with 1 tsp. adjusting according to taste)
Grate beets. Cut zucchini into very thin slices with a vegetable peeler then with a knife cut slices into thin noodle-like strips. Toss beets and zucchini in a bowl.
Mix tahini, mirin and soy sauce well. The amounts of each can be judged according to taste. It should be mostly tahini with a little mirin and soy sauce for added flavor.
Pour the mixture over the beets and zucchini and mix thoroughly
A little more work than method 1 but worth it for the taste. It basically involves replacing the tahini with freshly toasted and ground sesame seeds. This tastes so good that I have started replacing tahini in most recipes with this method. The texture of the sauce won't be as creamy as it is with tahini but I think the taste is better. You can make it a slightly creamier by adding a little water but be careful not to make it too watery.
Make the dish as in method 1 but replace tahini with sesame seeds prepared as below.
Place 2 or 3 Tblsp. of sesame seeds (adjust overall amount according to how much sauce you want to make) in a pan and dry toast over medium heat. Shake the pan constantly to stop the sesame seeds from burning. When the seeds start to pop they are ready. Remove from heat and immediately transfer the seeds to a mortar (the seeds will burn if left in the pan). Grind the seeds in mortar with pestle until a strong smell of sesame emerges. The more you grind the better the end result. If you grind a lot sesame oil will start to be released from the seeds and you will have a supreme sauce. Add the mirin and soy sauce as in method 1 stirring thoroughly.
If you prefer to eat your sesame seeds raw try this one: soak the seeds for a couple of hours. Drain, rinse and drain again. Now grind the soaked seeds with mortar and pestle, add mirin and soy sauce and complete dish as described in method 1. But for a dish with heightened nutritional value try making a sprouted sesame sauce: after soaking and draining your seeds place them in a bowl covered with a seive or bamboo mat (i.e. something that will allow air to circulate) out of direct sunlight at room temperature. Repeat the rinsing and draining proceedure every 6 to 8 hours once or twice more. Then complete by grinding, adding mirin and soy sauce etc.
- 11 Jan 2007
Topic revision: r1 - 11 Jan 2007 - 15:23:20 - DionWorkman