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Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Creamy Avocado Vinaigrette
Pantry American

Creamy Avocado Vinaigrette

4.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
  2. 2 Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

By Fernporker

Korean BBQ Sauce
Pantry Korean

Korean BBQ Sauce

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
  3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
  4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

How to Make Peanut Dipping Sauce
Pantry Thai

How to Make Peanut Dipping Sauce

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
  2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
  3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Thai-Style Peanut Sauce
Pantry Thai

Thai-Style Peanut Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
  2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Mini Sweet Potato Samosas
Appetizer Indian

Mini Sweet Potato Samosas

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
  4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Indian Hot Curried Mangos with Tofu
Dinner Indian

Indian Hot Curried Mangos with Tofu

3.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
  2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

Sweet and Spicy Curry with Chickpeas
Dinner Indian

Sweet and Spicy Curry with Chickpeas

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

By Marcia

Indian Curry Couscous with Broccoli and Edamame
Dinner Indian

Indian Curry Couscous with Broccoli and Edamame

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
  4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  6. 6 Drizzle sesame oil atop vegetables.
  7. 7 Spoon vegetables over couscous to serve.

By namiknows

Japanese Spinach with Sweet Sesame Seeds
Dinner Japanese

Japanese Spinach with Sweet Sesame Seeds

3.8

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
  2. 2 Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
  3. 3 Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

By Bitchin Kitchen

Grilled Shishito Peppers with Soy Aioli
Dinner

Grilled Shishito Peppers with Soy Aioli

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
  2. 2 Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
  3. 3 Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

By Soup Loving Nicole

Grilled Soy-Sesame Asparagus
Dinner

Grilled Soy-Sesame Asparagus

4.6

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
  3. 3 Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

By Sue Lau