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Sesame Salad Dressing

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Salad with Sesame Miso Dressing

Probably the most frequently requested recipe from Tanpopo Noodle Shop was the salad dressing. A simple recipe, but when made with freshly toasted, ground sesame seeds, this dressing has a depth of flavor that’s hard to beat. As an extra benefit, it’s also extremely versatile.

Enjoy!

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Sesame Miso Salad Dressing

Enjoy this dressing with plenty of spring and summer greens, or use it make a your soba noodle salad.   
Course Salad
Cuisine Japanese
Keyword Miso, Sesame, Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cup

Ingredients

  • 1/4 cup Sesame Seeds, Natural Toasted
  • 1/8 cup Granulated Whiet Sugar
  • 1/2 cup Soy Sauce Such as Kikkoman
  • 1/2 cup Rice Vinegar
  • 1/2 cup Cooking Oil Such as Soybean Salad Oil
  • 1/4 cup Sesame Oil Such as Kadoya
  • 1/4 cup White Miso

Instructions

  • Grind toasted sesame seeds using Suribachi (Japanese mortar and pestle).
  • Add sugar to Suribachi and grind them together until fragrant and seeds are borken up.  Scrape all sides and transfer it into a bowl or jar large enough to hold about 5 cups of liquid.  
  • Add soy sauce, vinegar to 2 and mix well.  Gradually add cooking oil and sesame oil and continue mixing.  
  • Add miso to 3 and mix until miso is well combined with other ingredients and smooth.
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Sesame Flan

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Sesame Flan

This is one of first dessert we served at our beloved Tanpopo. Sweet and creamy with a hint of sesame. Caramel adds a bit of bitterness which makes this flan more complex but delicious.
Course Dessert
Cuisine French, Japanese
Keyword custard, dessert, egg, milk, pudding, sesame, tahini
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup white sugar
  • 1/2 cup cream
  • 1 1/2 cup milk 2 %
  • 3/4 cup eggs 3-4 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 2 tablespoon tahini
  • 1/2 teaspoon vanilla extract

Instructions

  • Slowly caramelize white sugar in pan over medium heat. It may help to add sugar slowly as it starts to caramelize. This can be a little time consuming as it requires constant attention (or it can burn up).
  • Lightly oil ramekins with a neutral oil like canola oil. Pour hot caramel evenly into ramekins and allow to cool.
  • Blend eggs, vanilla, brown sugar and tahini in a large bowl.
  • Heat milk, cream and vanilla extract in a medium sauce pan on stove. Add hot milk while stirring to the blended eggs, brown sugar and tahini. Add the creme, mix and strain. Note: don’t forget to strain your custard or it will not be silky and smooth.
  • Bake covered with foil in a water bath at 325 degrees for about 20-25 minutes. To check, wiggle the pan. The center should just barely move, if so, then it is done. Remove from oven and allow to cool then refrigerate until well chilled.
  • To serve, unmold custards onto plate by inserting a thin knife between custard and ramekin and inverting onto a plate. If it sticks, lightly tap the sides and bottom of the ramekin.

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Simmered Beef and Onions

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You will see all sorts of simmered beef and onion dish in Japan, but for me, it comes from my grandmother’s apartment.

Her first restaurant, a yakitori shop called Yakitori Taro, was located a few blocks away from a busy street in downtown Kumamoto, Japan. As a single mother, she started the restaurant to provide a stable job for her youngest son who had contracted polio as a child. My uncle Manabu struggles with his speech and mobility in his hands and legs. However, despite these challenges, he went to school and earned a chef’s licence.

He and my beloved aunt, Ryoko, both worked at Taro as a yakitori chefs until they retired from the restaurant business. During that period, they were onced forced to move the restaurant to a new location due to neighborhood redevelopment.

My grandmother lived upstairs in the first Yakitori Taro building. The apartment was long and narrow but sunny and had three bedrooms. My uncle lived in one of those bedrooms until he got married. I grew up in fishing village on the southern tip of Kyushu, so I only had a chance to visit her 2-3 times per year as we lived quite far away. I usually found her upstairs folding “oshibori” hot towels for guests and keeping the books for the business. She had a small kitchen next to a stairwell which connected the restaurant to the apartment and there was usually a pot there with one of her favorite stews.

Of all her great cooking, one of my favorite’s was the simmered beef with onion with grilled tofu and napa cabbage. So often, when my cousin and I were hungry after shopping or hanging out, all we had to do was to heat up the stew and serve it with bowls of rice and some vegetables. Just like we all have our grandma’s beef stew in our memories, this is the one that I fondly remember.

Note: My grandmother’s beef and onion recipe was also used on Beef Soba and Udon at Tanpopo Noodle Shop.  Simply top hot soba or udon noodle with soup with this simmered beef and onion. Garnish with chopped green onion and shichimi pepper.  

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Simmered Beef and Onion

My grandmother's recipe: Beef and onion are cooked in mixture of sake, miring and soy sauce giving the dish a sweet and tangy flavor.  Perfect for serving over rice or hot noodle soups.  
Course Main Course
Cuisine Japanese
Keyword beef, donburi, onion, slow cook, stew
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Koshiki Yonemura

Ingredients

  • 1 pound beef, such as chuck, thinly sliced thinly sliced by butcher or get pre-sliced beef from local Asian grocery store
  • 2 medium yellow onion, peel, remove root end and slice lengthwise
  • 2 tablespoon vegetable cooking oil
  • 1/3 cup sake rice wine
  • 1/3 cup mirin sweet rice wine
  • 1/3 cup soy sauce

Instructions

  • Cut the sliced beef into 1 inch strips. 
  • Cook sliced onions with 1 tablespoon of vegetable oil in a saucepan on medium heat until onion is coated well with oil. Turn the heat low, cover and let it sweat until translucent about 15 minutes, stir occasionally.   
  • Put another saucepan, large enough to hold all the meat and onion, on stove top on a high heat. Add 1 tablespoon of oil and when the saucepan is very hot add beef. Cook the beef until lightly brown. Turn heat to medium-low and add sake and cook for 5 minutes. Add mirin and cook for another 5 minutes or so.  
  • Add the cooked onion to the beef pan and add soy sauce. Turn the heat to low, loosely cover the pot and cook until beef is tender, 30-45 minutes.  
  • Serve simmered beef and onion on top of white rice Donburi style or on top of hot soba or udon noodles with broth.     

 

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