Japanese Sesame Steak Sauce
I thought this was a good base for a tahini sauce but missing some really key flavors. It has the bitter/salty/spicy going for it, but needed to be balanced out. We really liked it after making a few adjustments: Half the amount of soy sauce, subbing Bragg's liquid aminos, using only 1/2 t. ginger, adding 1 T. minced parsley, 1 T. honey, and 1 t. lemon juice.
I guess this is a new sauce recipe though, so maybe I'm missing something with what to serve the original with. I served the sauce with seared t-bone steaks.
1 user found this review helpful
Jan. 8, 2013