A dash on any steamed vegetable brings it to life. Make an easy aemono with asparagus, broccoli or any greens.
1. Green Bean Noodle Salad with Sake Steamed Pulled Chicken and Sesame Sauce
Soak some green bean noodles in boiling hot water, drain well and chop up roughly. Lightly salt chicken breast fillet and splash liberally with sake. Steam till tender, and when cool, pull apart with fingers. Julienne finely Lebanese cucumbers or gherkin and mix together. Pour on Kei’s Kitchen Sesame Sauce.
2. Tofu, Avocado and Sesame Sauce
Drain tofu (silken or hard) well and mash together with ripe avocado. Mix with a little of Kei’s Kitchen Sesame Sauce and add more oil or salt to taste. Should be nice and creamy. Pour on grilled or barbequed chicken, fish or seafood. Smear a little on some crackers. Kids love it, and makes them eat things they normally wouldn’t….
3. Cold Shabu Shabu Beef
Quickly poach shabu shabu style thinly sliced beef (preferably wagyu). Sprinkle with chopped chives and a generous pouring of Kei’s Kitchen Sesame Sauce.
4. Steamed Beans with Sesame Sauce
Trim and wash beans and steam till al dente. Cool by fanning, but don’t soak in cold water as it gets soggy. Cover with lots of Kei’s Kitchen Sesame Sauce and for extra texture, sprinkle with toasted sesame seeds.
5. Steamed Figs with Sesame Sauce (certified: “to die for”)
Choose green firm figs and steam or poach. You can quickly deep fry in low temperature oil too if you like. Peel off the outer thin membrane (optional). Arrange in a little dish–one fig per dish, and pour on Kei’s Kitchen Sesame Sauce. Garnish with toasted sesame if desired. Serve hot or cold.
Alternatively, use ripe figs, sliced, arranged on a platter and pour on Kei’s Kitchen Sesame Sauce. Nice entree.
Kei’s Kitchen Sesame Sauce keeps for over one year in the fridge.
Kei’s Kitchen Sesame Sauce 250mL $13