Recipes that use toasted sesame oil?
I just tried this wonderful ingredient last night. (Cook's Country's latest issue has a recipe for sesame chicken that uses it.) It's great! I like sesame oil anyhow, but this has a wonderful smoky flavor to it.
Does anyone have any other recipes that use it? I have a whole bottle of it left...
i love sesame oil, too. if you look at my recent thread about asian ingredient glossary, you will see several dumpling recipes and "roll" recipes from thailand and china. http://chowhound.chow.com/topics/805892
the brand i use is is "ka-me," and their site has some good-looking recipes. http://www.kame.com/recipes/chinese-n...
i just had an asian slaw with the sesame - ginger dressing. panera's recipe hack is good for their thai salad. http://chowhound.chow.com/topics/776220
i can't tell you how many sesame-peanut-ginger kind of salad recipes that i've printed…..
if you've ever had the community cookbook-style "korean spinach salad" (with a dressing made with soy sauce, ketchup, worcestershire, sugar, grated onions, dried mustard, etc. -- the mustard and onions may be my sister's "doctored" version) and baby spinach, bacon bits, mushrooms, sliced water chestnuts, sliced boiled eggs and FRESH bean sprouts -- i add sesame oil to that one too. http://www.food.com/recipe/korean-spi... -- this isn't my recipe, but it'll give you an idea. this REAL korean spinach "salad" is probably that dish's inspiration: http://www.koreanhomecooking.com/2011...
i add it to cheap-o ramen soups with some scallions -- sometimes a bit of vinegar, too.
it is good with a cucumber salad- simply dressed with the oil and a little rice vinegar. here is a little more elaborate version: http://www.lifesambrosia.com/2009/04/... (this goes with that panera salad, too).
i think you'll be happy to look through these epicurious recipes: http://www.epicurious.com/tools/searc...
Toasted sesame oil is a common ingredient in Korean cuisine, so you might want to look in that direction: boolgohgi or kahlbi (Korean BBQ), in a number of side dishes, as an addition to soy sauce and red chili paste, a finishing oil for bibim bahp... Lots of uses. And you usually use it as a flavoring, not so much to cook in - it's got a low smoke point, and it turns a little bitter when it gets too hot.
Here's a basic Korean BBQ marinade to start with:
- 1 cup soy sauce
- ½ cup sugar
- 3 Tablespoons brown sugar
- 3 Tablespoons water
- 2 to 3 Tablespoons minced garlic, to taste
- 2 green onions, chopped
- ½ teaspoon black pepper
- 1 Tablespoon distilled white vinegar (as a tenderizer if needed)
- 1 Tablespoon toasted sesame oil
You can use this sauce as marinade for ribeye, chicken thighs and other fattier cuts. You can also use the marinade as a base for dressing and dipping sauces for wontons/gyoza. For dressing, add a little water, vinegar, and a splash of oil. Add some sriracha or chili flakes to use as dipping sauce.
Grill or saute/stir-fry it, depending on 1) your preference and 2) the size of the pieces. For example, kahlbi is cross cut short ribs, easy enough to throw on the grill. Ribeye that hasn't been cut, the same. I recommend giving the grill a light brushing of oil so the marinade won't stick too much (it's got a good amount of sugar).
OTOH, boolgohgi, which is thinly sliced ribeye, is difficult to grill because it falls between the grate/slat thingies (I can't think of the word right now) unless you have one of those fish grilling type contraptions where the holes aren't so big the meat will fall through. In that case, it's easier to cook it in a fry pan or a wok.
cold soba noodle salad. cook soba noodles until just soft ( maybe 2 mins) drain and rinse in cool water. Combine w/ soy sauce, mirin and sesame oil to coat. Toss well. Chill in fridge and garnish w/ sesame seeds and slivers of scallion before serving. LOVE this!!
With my garden overflowing with cucumbers, I've been making a simple salad with thinly sliced cucumbers and onions, tossed with rice wine vinegar, salt and a bit of toasted sesame oil.