Articles with 'toasted sesame oil'

Winter Salad with Sesame Vinaigrette and Shitake Bacon


  • 1 cup delicata squash, sliced into ¼ inch half moons
  • 3-4 shitake mushrooms, sliced thin
  • Olive oil
  • 1 bunch bok choy, cut into bite-sized pieces
  • 1 tbsp. maple syrup
  • ¼ cup rice wine vinegar
  • ½  cup toasted sesame oil
  • Sea salt to taste

Preheat oven to 400.  Coat delicata squash with olive oil and sea salt, and roast until soft (35-40 minutes). Drizzle shitake mushrooms with olive oil and sea salt. Lay shitake http:// on a baking tray and roast until crispy.  Mince shitake mushrooms and set aside. Whisk maple syrup, vinegar, sesame oil and sea salt. Toss chopped bok choy and roasted squash with dressing. Garnish with crispy shitake bacon bits.

(1 votes, average: 5.00 out of 5)

Marinated Daikon & Carrot Salad with Spring Snow Pea Shoots



  • 1 medium sized daikon root, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. lemon juice
  • 2 tsp.  maple syrup or local honey
  • 1 tsp. ginger juice (freshly grated ginger squeezed)
  • 2-3 pinches sea salt
  • ¼ cup snow pea shoots
  • 1 tsp. black sesame seeds, toasted

Put daikon and carrot matchsticks into a mixing bowl. In a separate bowl whisk sesame oil, lemon juice, maple syrup, ginger juice and sea salt. Pour dressing on top of vegetables and marinate thirty minutes or longer, tossing one or two times. Add snow pea shoots and black sesame seeds. Toss once more and serve.

(4 votes, average: 5.00 out of 5)

Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing


  • Sea salt
  • Freshly ground black pepper
  • 1 head Chinese cabbage, shredded
  • 2 carrots, grated or cut into thin matchsticks
  • 2 to 3 scallions, minced
  • 4 tablespoons toasted sesame oil
  • Juice of 1 lemon, plus zest
  • 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
  • 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.


  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

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(3 votes, average: 4.33 out of 5)

Hiziki with Sweet Summer Vegetables

  • 1/4 cup hiziki, dried
  • 2 tsp. toasted sesame oil
  • 1 onion, peeled and cut into thin half moons
  • 1/3 cup water
  • 1 1/2 tbsp. shoyu
  • 1 red pepper, deseeded and sliced thin
  • 1 ear of fresh corn, kernels removed from the cob

Cover hiziiki with water and soak 15 minutes.  Heat sesame oil on medium heat and saute onion for 2-3 minutes.  Drain hiziki from soaking water and add hiziki to the pan.  Add 1/3 cup fresh water plus shoyu to the pan.  Cover and cook 7-10 minutes.  Add red pepper and corn and continue cooking 7-10 minutes or until most of the liquid in the pan evaporates.

(1 votes, average: 3.00 out of 5)

Sea Veggies and Sweet Veggies

  • 1 onion, peeled and sliced into thin moons
  • 1/4 cup arame, soaked
  • 1 carrot, sliced into thin rounds
  • 1 ear of fresh corn kernels (off the cob)
  • 1/2 cup water
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. shoyu
  • 1 tbsp. brown rice syrup
  • 2 scallions, minced

Layer onion, arame, carrots and corn in a pan.  Cover with 1/2 cup water and cook on medium high heat for 15 minutes.  Mix toasted sesame oil, shoyu and rice syrup and add to the pan.  Cover and cook for 5-7 minutes or until most of the liquid is evaporated.  Garnish with scallions.

(2 votes, average: 4.50 out of 5)

High Seas Hiziki Salad

  • 1 leek, cut on thin diagonals
  • 1/4 cup of hiziki, soaked 10-15 minutes or until soft
  • 3 stalks of celery, diced
  • 1 tsp. toasted sesame oil
  • 2 tbsp. shoyu
  • 1 tsp. mirin
  • 1 tbsp. brown rice syrup
  • 1/2 cup water
  • 2 tbsp. toasted sunflower seeds

Place leeks, hiziki and celery into a pan.  Mix the sesame oil, shoyu, mirin, brown rice syrup and water and pour on top of hiziki and vegetables.  Bring to a medium high heat and cook for 15 minutes.  Garnish with toasted sunflower seeds.

(1 votes, average: 5.00 out of 5)

Crunchy Asian Cole Slaw

  • 1/2 head of purple cabbage
  • 2 carrots
  • 1/4 cup arame, soaked
  • 1 cup water
  • 1/4 cup edamame
  • 3 tbsp. brown rice vinegar
  • 3 tbsp. toasted sesame oil
  • 1 and 1/2 tbsp. maple syrup
  • 2 tbsp. shoyu
  • 1 tbsp. ginger juice

Finely chop or grate in a food processor the cabbages and carrots.  In a pot cook arame in water for 10-15 minutes.  Strain the arame and add to the cabbage and carrots.  Mix in steamed edamame beans.  Whisk rice vinegar, sesame oil, maple syrup and ginger juice.  Coat the vegetables evenly and let marinate in the refrigerator for 30-45 minutes.

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Steamed Vegetables with Carrot Dressing

  • ½ head cauliflower
  • 1 head broccoli, florets and stems
  • 2 carrots, grated
  • 2 tbsp. rice vinegar
  • 1 tsp. toasted sesame oil
  • 2 tbsp. shoyu
  • ¼ cup apple juice
  • 1 inch peeled ginger root, chopped
  • ¼-½ cup water.

Place a metal steamer into a pot filled with water.  Steam the cauliflower for 3-5 minutes or until soft.  Repeat with broccoli until bright green.  In a food processor or blender puree grated carrots, rice vingar, toasted sesame oil, shoyu, apple juice and ginger root.  Add water to achieve desired consistency.  Top steamed vegetables with dressing.

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Steamed Baby Pak Choy with Japanese Carrot/Ginger Dressing

  • 2 cups water
  • 12 Baby Pak Chowy (or bok choy)
  • 2 carrots, grated
  • 2 tbsp. rice vinegar
  • 1 tsp. toasted sesame oil
  • 1 tbsp. shoyu
  • 2 tbsp. apple juice
  • 1 tbsp. grated ginger root

Add water to a pot with a steamer basket and bring to a boil. Add whole baby Pak Choy and cook for 2-3 minutes or until bright green. In a food processor or blender combine grated carrots, rice vinegar, sesame oil, shoyu, apple juice and grated ginger root.  Puree until smooth and creamy.  Top Baby Pak Choy with dressing just before serving.

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Deep Root Sesame Saute


  • 2 burdock roots, cleaned and cut on thin diagonals (1/8 inch thick)
  • 3-4 carrots, cut on thin diagonals
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. mirin
  • 3 tbsp. shoyu
  • 1/3 cup water
  • 1/4 cup toasted sesame seeds

Place burdock into a frying pan and lay carrots on top.  Mix toasted sesame oil, mirin, shoyu and water, and pour on top of vegetables.  Bring to a boil, cover and lower heat to medium for 15 minutes or until the liquid is gone.  Toss with toasted sesame seeds.

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