Most of us have a small, unobtrusive bottle of sesame oil somewhere in our kitchen (preferably stored in the refrigerator) which probably doesn’t get used as often as it could be. Hopefully you have the dark Asian sesame oil, which is a nutty golden-brown in color, pressed from toasted sesame seeds. The best brands are usually found in Asian markets, including the Kadoya brand. Asian sesame oil is not interchangeable with the pressed sesame oil found in health food stores, and should not be purchased in plastic containers, which can quickly become rancid.
Sesame oil is a finishing oil, meaning that it can contribute wonderful flavor and depth when added after any cooking has been done. A little bit goes a long way. It should not be used as a cooking oil, since its low smoke point can make it ignite. Sesame oil is an essential ingredient in both Chinese and Japanese cuisine. Here are several easy ways to use that humble little bottle, just waiting for you to embrace the possibilities.
Roasted sesame dip
This is an excellent dip to serve with raw veggies such as red and yellow bell peppers, carrots, cucumbers, celery, zucchini and snow peas. Have all ingredients at room temperature before combining, to keep the sauce from separating. Recipe from “China Express” by Nina Simonds; makes about six servings.
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons Chinese sesame paste
3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice wine or sake
2 tablespoons Worcestershire sauce
2 tablespoons sugar
1 teaspoon toasted sesame seeds (optional)
In a food processor fitted with a steel blade, combine garlic, ginger and sesame paste; blend until smooth. One at a time, add remaining ingredients except sesame seeds, processing until smooth after each addition. Transfer to a serving bowl; sprinkle with sesame seeds, if using. Serve.
Crispy fried wontons with chicken filling and dipping sauce
Sesame oil plays an important part in both the wonton filling and the dipping sauce in this delicious pupu recipe from “Noodles” by Vicki Liley; makes 24 wontons, or up to six servings.
Wontons:
1 lb. ground chicken
2 teaspoons peeled and grated fresh ginger
4 scallions, sliced
1/4 cup finely chopped water chestnuts (canned OK)
1 teaspoon Asian sesame oil
2 tablespoons soy sauce
1 tablespoon dry sherry
24 wonton wrappers
Vegetable oil for frying
In a bowl, combine chicken, ginger, scallions, water chestnuts, sesame oil, soy and sherry. Mix well. Place wonton wrappers on work surface; cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface, place 1 teaspoon filling in middle, and brush edges with water. Gather corners together and twist to seal. Repeat with remaining wonton wrappers.
Heat enough vegetable oil in wok or skillet to cover wontons. When temperature reaches 375 degrees, fry wontons a few at a time, until golden and crispy, up to two minutes. Using a slotted spoon, remove wontons from oil; drain on paper towels.
Dipping sauce:
1 tablespoon soy sauce
1 teaspoon rice wine
1 teaspoon Asian sesame oil
1 tablespoon finely sliced scallions
1/2 small red chili pepper, seeded and finely chopped
1/2 teaspoon chili sauce
Combine all ingredients in a small bowl; mix well. Set aside until ready to use.
Carrots and sesame
From marthastewartliving.com comes this deceptively easy but very impressive side dish that pairs well with just about any entrée. Makes about four servings.
3 large carrots (try different colored ones for eye appeal)
1 teaspoon toasted sesame oil
1/2 teaspoon lemon juice
Light and dark sesame seeds, as garnish
Dash of sea salt
Remove peel from carrots and discard. Using a vegetable peeler, make lengthwise ribbons of carrots. Place into a serving dish and toss with sesame oil and lemon juice. Sprinkle with sesame seeds and a little sea salt. Serve.
Oriental vinaigrette
Chef Sam Choy serves this dressing with Waimea greens such as won bok and butter lettuce leaves, endive hearts, hearts of palm, and red bell pepper strips. Recipe from “Sam Choy’s Cuisine Hawaii,” makes 1/3 cup.
1/4 cup grated fresh ginger
1 tablespoon shoyu
1 tablespoon rice vinegar
1/2 tablespoon dry sherry
1/4 cup water
1/2 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon sugar
Place ginger in a piece of cheesecloth; squeeze to extract liquid into a small dish, and set aside. In a small saucepan combine shoyu, rice vinegar, sherry, water and cornstarch; blend well. Bring to a boil, stirring constantly, and cook for one minute. Remove from heat; stir in ginger juice, sesame oil, sesame seeds and sugar. Blend well and allow to cool before using.
