Type what you have

Ingredients

• ✓ black sesame seed
• pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• amaranth seed
• olive oil
• sea salt
• cayenne pepper
• peppercorn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• heirloom carrot
• radish
• green onion
• parsley
• cilantro
• mint
• garlic
• lime
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
2. 2 Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
3. 3 Pour dressing over vegetables and mix until everything is well coated.

By Aroma and Essence

Ingredients

• ✓ black sesame seed
• white wine
• lemon
• shallot
• ginger root
• heavy cream
• soy sauce
• butter
• shiso leaf
• kosher salt
• white pepper
• canola oil
• mahi mahi
• sesame seed

Instructions

1. 1 Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to a blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with salt and white pepper. Keep the sauce warm.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat oil in a large oven-safe sauté pan over high heat. Season both sides of the mahi mahi with salt and white pepper.
4. 4 Mix white and black sesame seeds together on a plate or flat dish. Place the top side only of each fillet into sesame seeds, pressing fillets down into seeds so they stick. Make sure that the crusted sides are evenly crusted with seeds.
5. 5 Add fish, sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters. Pan-sear fish for about 30 to 45 seconds per side.
6. 6 Move the pan into the preheated oven, or transfer fish to a baking sheet, and cook for 5 to 6 minutes.
7. 7 Serve fillets, sesame crust-side up, with ginger butter sauce.

By Ryan Nomura

Ingredients

• ✓ black sesame seed
• cooking spray
• nori
• sushi rice
• rice vinegar
• mayonnaise
• sriracha chile sauce
• rice vinegar
• soy sauce
• shrimp
• panko bread crumb
• canola oil
• white sesame seed
• scallion
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.
2. 2 Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.
3. 3 Stir together mayonnaise, Sriracha, and remaining 1 tablespoon rice vinegar in a medium bowl, until combined. Transfer 1/4 cup of the mayonnaise mixture to a separate small bowl; reserve for later.
4. 4 Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.
5. 5 Place a nori square into each prepared muffin cup. With damp hands, toss rice on rimmed baking sheet to separate grains. Top each nori square with about 2 1/2 tablespoons of rice, and press into bottom of muffin cup. Top each with about 3 shrimp; discard any remaining mayonnaise mixture from bowl of shrimp.
6. 6 Stir together panko and canola oil in a small bowl. Bake shrimp cups in preheated oven 8 minutes; remove from oven, and sprinkle with a large pinch of panko mixture. Return to oven, and bake until shrimp are cooked through and panko is golden, 6 to 7 minutes longer.
7. 7 Carefully remove cups from muffin tin and place on a platter. Drizzle with reserved mayonnaise mixture, sprinkle with white and black sesame seeds and scallions; top with avocado. Serve hot.

By Karen Rankin

Ingredients

• ✓ black sesame seed
• sushi rice
• water
• rice vinegar
• sugar
• cream cheese
• salt
• cooking spray
• soy sauce
• sesame oil
• red pepper
• ahi tuna
• cucumber
• green onion
• avocado

Instructions

1. 1 Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
2. 2 While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
3. 3 Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
4. 4 Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
5. 5 Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.

By Darcy Lenz

Ingredients

• ✓ black sesame seed
• sea salt
• 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

• ✓ black sesame seed
• vegetable oil
• water
• fonio
• salt

Instructions

1. 1 Heat oil in a small skillet. Add sesame seeds; toast until fragrant, about 6 minutes.
2. 2 Bring water to a boil in a saucepan. Stir in toasted sesame seeds, fonio, and salt. Bring water back to a boil. Reduce heat; simmer, covered, until water has been absorbed, about 5 minutes. Fluff fonio with a fork.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• sesame oil
• brown sugar
• spinach

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

Ingredients

• ✓ black sesame seed
• butter
• banana
• brown sugar
• cinnamon
• lime

Instructions

1. 1 Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.

By nmschalk

Ingredients

• ✓ black sesame seed
• salmon fillet
• gochujang
• pineapple juice
• sesame seed
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C)
2. 2 Whisk together gochujang and pineapple juice in a small bowl . to form a glaze. Brush mixture over salmon and place on a baking sheet.
3. 3 Bake until salmon flakes easily with a fork, about 20 minutes.
4. 4 Sprinkle salmon with sesame seeds and green onion.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ black sesame seed
• buckwheat flour
• parmesan cheese
• all-purpose flour
• butter
• thyme
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3. 3 Divide dough into 6 portions. Let dough rest for 5 minutes.
4. 4 Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5. 5 Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• ahi tuna steak
• blackened seasoning
• teriyaki sauce
• sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ black sesame seed
• cream cheese
• butter
• chive
• poppy seed
• sesame seed
• garlic salt
• lemon zest

Instructions

1. 1 Beat together cream cheese and butter with an electric mixer on medium-high speed until well blended and creamy.
2. 2 Add chives, poppy seeds, toasted and black sesame seeds, garlic salt, and lemon zest; beat at medium speed until combined.
3. 3 Cover and chill in the refrigerator for 30 minutes or up to 1 day before serving.

By Karen Rankin

Ingredients

• ✓ black sesame seed
• butter
• sugar
• egg
• vanilla extract
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Jubilee

Ingredients

• ✓ black sesame seed
• pineapple juice
• gochujang
• soy sauce
• garlic
• sesame oil
• brown sugar
• ginger
• chicken wing
• sesame seed

Instructions

1. 1 Combine pineapple juice, gochujang, soy sauce, garlic, sesame oil, brown sugar, and fresh ginger in a gallon size resealable bag. Add the wings and mix to coat; marinate overnight
2. 2 Heat the air fryer to 200 degrees F (95 degrees C) for 5 minutes.
3. 3 Drain wings from marinade and set inside the air fryer basket.
4. 4 Cook wings for 20 minutes flipping at the 15 minute mark.
5. 5 Increase temperature to 400 degrees F (200 degrees C) and cook for 10 more minutes. Carefully remove wings and sprinkle with sesame seeds. Serve immediately.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• egg
• mayonnaise
• soy sauce
• wasabi paste
• ginger root
• rice wine vinegar
• panko bread crumb
• pretzel crisp
• green onion

Instructions

1. 1 Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
2. 2 Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
3. 3 If not serving right away, refrigerate until ready to serve for up to 3 hours.

By lutzflcat

Ingredients

• ✓ black sesame seed
• avocado oil
• rice vinegar
• mandarin orange juice
• ginger
• mandarin orange zest
• mustard
• maple syrup
• salt
• black pepper

Instructions

1. 1 Combine avocado oil, rice vinegar, mandarin orange juice, ginger root, mandarin orange zest, Dijon mustard, maple syrup, black sesame seeds, salt, and pepper in a small glass jar with a tightly secured lid.
2. 2 Shake until dressing starts to emulsify, about 20 seconds. Taste, and adjust seasonings, if necessary to suit your taste. Store in the refrigerator.

By lutzflcat

Ingredients

• ✓ black sesame seed
• medium grain white rice
• water
• imitation crabmeat
• cucumber
• avocado
• teriyaki sauce

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ black sesame seed
• vegetable stock
• raisin
• vegetable oil
• shallot
• garlic
• carrot
• almond
• fonio grain
• salt
• black pepper
• pomegranate seed

Instructions

1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• egg
• sesame oil
• ginger
• garlic
• leek
• cabbage
• enoki mushroom
• ramen noodle
• water
• miso paste
• soy sauce
• green onion

Instructions

1. 1 Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Turn once; cook until whites are completely set, about 3 minutes; set eggs aside.
2. 2 Heat sesame oil in a saucepan over medium heat; cook and stir ginger, garlic, leek, cabbage, and mushrooms until fragrant, about 1 minute. Stir in miso paste; gradually whisk in water and bring to a boil. Add in ramen noodles; reduce heat and simmer until noodles soften, about 3 minutes. Season with soy sauce. Divide into two bowls; top each serving with egg. Garnish with sesame seeds and scallions.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• green cabbage
• carrot
• jicama
• mayonnaise
• rice vinegar
• sesame oil
• honey

Instructions

1. 1 Place cabbage, carrot, jicama, and sesame seeds in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, sesame oil, and honey in a small bowl.
3. 3 Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

By Celeste

Ingredients

• ✓ black sesame seed
• soy sauce
• green onion
• black sesame oil
• rice vinegar
• ginger
• garlic
• salmon
• brown rice
• mango
• cucumber
• avocado
• strawberry

Instructions

1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Ingredients

• ✓ black sesame seed
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• nutmeg
• salt
• banana
• white sugar
• brown sugar
• egg white
• milk
• canola oil
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl. Mix banana, white sugar, brown sugar, egg white, milk, canola oil, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold sesame seeds and walnuts into batter; pour into prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan before transferring to a wire rack to cool completely.

By zhou

Ingredients

• ✓ black sesame seed
• butter
• white sugar
• egg
• black sesame paste
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
2. 2 Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
3. 3 Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
4. 4 Fill cupcake liners with the batter.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

By Fugendake

Ingredients

• ✓ black sesame seed
• sushi rice
• egg
• salt
• vegetable oil
• rice vinegar
• white sugar
• salt
• parsley

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
2. 2 Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
3. 3 Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
4. 4 To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

By HIRO

Ingredients

• ✓ black sesame seed
• edamame
• napa cabbage
• bok choy
• rice wine vinegar
• sesame oil
• salt
• carrot
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ black sesame seed
• nutmeg
• vanilla extract
• cinnamon
• oat bran
• flax seed
• chia seed
• sunflower seed
• wheat germ
• apricot preserves
• olive oil
• honey
• cranberry
• apricot
• rolled oat
• walnut
• almond

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
3. 3 Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
4. 4 Line the baking sheet with parchment paper. Spread granola mixture evenly across.
5. 5 Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
6. 6 Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

By Joel Irish

Ingredients

• ✓ black sesame seed
• scallion
• sriracha sauce
• sour cream
• corn tortilla
• chicken thigh
• vegetable oil
• white sugar
• sake
• mirin
• soy sauce
• sesame seed
• sesame oil
• sugar
• soy sauce
• rice vinegar
• salt
• cucumber

Instructions

1. 1 Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
2. 2 Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
3. 3 Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
4. 4 Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
5. 5 Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the skillet and toss to coat.
6. 6 Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
7. 7 Mix sour cream and sriracha sauce together in a small bowl.
8. 8 Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.

By Hapanom

Ingredients

• ✓ black sesame seed
• ramen noodle
• water
• sesame oil
• ginger root
• garlic
• sriracha sauce
• hoisin sauce
• red pepper flakes
• sesame seed

Instructions

1. 1 Add water minus 2 tablespoons to a saute pan and bring to a boil over medium-high heat. Cook ramen in the boiling water until softened, about 3 minutes.
2. 2 Keep water at a simmer, using tongs to carefully flip noodles over. Noodles should be soft and come apart fairly easily.
3. 3 Once water has nearly evaporated, add sesame oil, ginger, and garlic. Cook until fragrant, about 1 minute. Add reserved 2 tablespoons water, Sriracha, and hoisin sauce; mix well with noodles. Serve immediately topped with red pepper flakes, toasted sesame seeds, and black sesame seeds.

By thedailygourmet