As you might expect after our trip to Japan this week’s recipes are inspired by food we ate while away. These are all easy and don’t require many ingredients – the sorts of dishes you can make for very quick dinners. All the Japanese ingredients are available in supermarkets.
This sauce works with any lightly cooked green vegetable and is particularly good mixed through spinach or with green beans. I think the vegetables are best served at room temperature.
Start by toasting 1-2 tbps of white sesame seeds. Watch them as they burn quickly. Reserve some as garnish and grind the rest in a mortar and pestle.
Then add 1 tbsp soy sauce, 2 tsps brown sugar, ¼ tsp sesame oil. Mix together and it’s ready.
Cook, refresh and dry the asparagus. Place on a serving dish and spoon over the sauce making sure most are coated with some. Sprinkle with the remaining toasted sesame seeds.