Type what you have

Ingredients

• ✓ sesame seed
• sesame oil
• shiitake mushroom
• napa cabbage
• soy sauce
• black pepper
• cilantro leaf

Instructions

1. 1 Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
2. 2 Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.

By HurdBird

Ingredients

• ✓ sesame seed
• butter
• zucchini
• soy sauce
• garlic powder
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

By TRINITYJAE

Ingredients

• ✓ sesame seed
• napa cabbage
• green onion
• butter
• ramen noodle
• almond
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ sesame seed
• linguini pasta
• soy sauce
• olive oil
• white sugar
• white vinegar
• baby salad green
• imitation crabmeat
• cilantro
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a bowl, whisk together the soy sauce, olive oil, sugar, vinegar, and sesame seeds.
3. 3 In a large bowl, toss the cooked pasta with the soy sauce dressing, greens, imitation crabmeat, cilantro, and avocado. Chill until serving.

By OUTLIERCOOK

Ingredients

• ✓ sesame seed
• zucchini
• olive oil
• sesame oil
• parmesan cheese
• cayenne pepper
• garlic salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. 3 Bake 20 minutes in the preheated oven, until lightly browned.

By KATHYP100

Ingredients

• ✓ sesame seed
• soy sauce
• cayenne pepper
• vegetable oil
• potato
• green onion
• red bell pepper

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ sesame seed
• ✓ sesame seed
• gochujang
• sugar
• sesame oil
• white vinegar
• soy sauce
• sesame oil
• beef stock
• cucumber

Instructions

1. 1 Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
2. 2 Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
3. 3 Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

By santokieann

Ingredients

• ✓ sesame seed
• cabbage
• carrot
• ramen noodle
• olive oil
• white sugar
• rice vinegar
• sesame oil
• salt
• black pepper

Instructions

1. 1 Toast sesame seeds in a small skillet, shaking frequently, over medium heat until golden brown and fragrant. Transfer toasted seeds to a small plate and set aside.
2. 2 Toss together cabbage, carrots, and crushed ramen noodles in a large bowl.
3. 3 Whisk together olive oil, sugar, vinegar, sesame oil, salt, pepper, and ramen seasoning packet in a small bowl until combined.
4. 4 Pour over cabbage mixture; toss to coat. Top with sesame seeds.

By MommyBennett

Ingredients

• ✓ sesame seed
• mirin
• soy sauce
• sesame chili oil
• garlic
• peanut oil
• green bean
• salt

Instructions

1. 1 Combine mirin, soy sauce, sesame chili oil, garlic, and sesame seeds in a small bowl. Set sauce aside.
2. 2 Heat peanut oil over medium-high heat in a large skillet. Add green beans and saute for 2 minutes, stirring frequently. Add in sauce and lower heat to medium. Continue cooking until beans have reached the desired doneness, 4 to 5 minutes more. Season with salt, if desired, before serving.

By France Cevallos

Ingredients

• ✓ sesame seed
• cucumber
• kosher salt
• sugar
• garlic
• rice vinegar
• soy sauce
• sesame oil
• red pepper flakes

Instructions

1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Ingredients

• ✓ sesame seed
• cabbage
• rock salt
• carrot
• vinegar
• vegetable oil
• white sugar
• sesame oil
• cayenne pepper
• salt

Instructions

1. 1 Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
2. 2 Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

By Heather Johnson Carpenter

Ingredients

• ✓ sesame seed
• kirby cucumber
• water
• sea salt
• red pepper flake
• water
• fish sauce
• white sugar
• garlic
• ginger
• fermented shrimp
• garlic chive
• radish

Instructions

1. 1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2. 2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3. 3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4. 4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

Ingredients

• ✓ sesame seed
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• green pepper
• red bell pepper
• yellow bell pepper
• green onion
• snap pea
• udon noodle

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ sesame seed
• sea salt
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sesame seed
• water
• soy sauce
• white sugar
• spinach
• salt

Instructions

1. 1 Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
2. 2 Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
3. 3 Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

By chefcs

Ingredients

• ✓ sesame seed
• olive oil
• wasabi powder
• black pepper
• tuna
• french bread

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ sesame seed
• cucumber
• rice wine vinegar
• white sugar
• soy sauce

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ sesame seed
• cucumber
• salt
• lemon juice
• white sugar
• white wine vinegar

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Ingredients

• ✓ sesame seed
• short-grain white rice
• water
• salt
• bonito flakes
• nori

Instructions

1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Ingredients

• ✓ sesame seed
• cucumber
• salt
• imitation crab stick
• rice vinegar
• soy sauce

Instructions

1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Ingredients

• ✓ sesame seed
• nori
• tuna
• mayonnaise
• green onion
• hot chile sauce
• sushi rice

Instructions

1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

Ingredients

• ✓ sesame seed
• short-grain rice
• water
• nori
• salt
• shiso
• hijiki

Instructions

1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Ingredients

• ✓ sesame seed
• green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ sesame seed
• green bean
• soy sauce
• miso paste
• red pepper flakes
• garlic
• ginger root

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ sesame seed
• cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ sesame seed
• egg
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• panko bread crumb
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Ingredients

• ✓ sesame seed
• soba noodle
• dashi stock
• soy sauce
• mirin
• white sugar
• green onion
• nori

Instructions

1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

Ingredients

• ✓ sesame seed
• soy sauce
• sesame oil
• mirin
• honey
• rice wine vinegar
• tuna steak
• olive oil
• wasabi paste

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Ingredients

• ✓ sesame seed
• salmon fillet
• miso paste
• brown sugar
• soy-ginger salad dressing
• sake
• water
• rice vinegar
• sesame oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn

Ingredients

• ✓ sesame seed
• vegetable oil
• onion
• rice vinegar
• ginger root
• umeboshi
• lemon juice
• white sugar
• salt
• black pepper

Instructions

1. 1 Combine oil, onion, vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper in a blender. Cover and purée until smooth, about 30 seconds.

By rinshinomori