There is only so much space in the fridge. So I’ll rather it’s the fresh vegetables and fruits that are taking up most of the spaces, than bottles and bottles of sauces or premixes. This sets me thinking, which consumes more electricity : an empty or a full fridge?
After discovering that I can easily concoct sushi vinegar at home, I went on my search for more condiment recipes. This DIY Japanese sesame dressing is great: I make only as much as I need, with some everyday pantry items. No need to make space for one more unfinished bottle, or go through the haste to finish it before it hits the expiry date.
RECIPE : JAPANESE SESAME DRESSING
- 3 tablespoon roasted white sesame seeds - 2 tablespoon japanese mayonnaise - 2 tablespoon rice vinegar - 1 & 1/2 tablespoon soy sauce - 1 teaspoon sugar - 1/2 teaspoon mirin - 1/2 teaspoon sesame oil
01. To roast sesame seeds, put them on frying pan on low heat, remove heat immediately when sesame seeds start popping.
02. Place cooled sesame seeds in a mortar and pestle, grind into powder.
03. Whisk all ingredients in a small bowl.
04. Drizzle on noodle or salad.
05. Store remaining unused portion in the fridge, for up to one week.