Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame

I call this sauce a drizzle sauce, because it can be drizzled into and over anything. When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, drip over a pile of deep fried tofu, a little over avocado on toast.

There are some other lovely dipping sauces and broths to try  Broth and Dipping Sauce for Noodles and Tofu, Ginger and Sesame Dipping Sauce, and Kitsu Noodles.

You might also like our other Dressing recipes, and our huge number of Salad recipes . Alternatively, explore our easy Late Autumn recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Radish Salad with Soy and Sesame

A quick salad you can toss together, for one person or for a multitude. A salad with a lovely little bite from the radishes, softened with the coriander and sesame.

We love a salad each day, and some are as simple as this one. But simple does not mean flavourless. Once you commit to a salad a day, it is quite outstanding the combinations you can come up with. Radishes are perfect for a whole range of salads, and they are so easy to grow in your garden.

Are you looking for other Radish dishes? Try Radish and Green Mango Salad, Tofu Salad with Radishes, and Wombok Salad with Radishes and Peanut Dressing.

Or other types of Salads? Try Quick Tomato Salad with Mustardy Mayo, Chickpea “Tabbouleh”, and Hot Roasted Carrot Salad.

You can also explore all of our Bittman Salads, or the complete set of Salads (there are a lot). Try all of our Radish dishes, or simple explore our Mid Autumn recipes. Enjoy!

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Spinach with Roasted Sesame Seeds

Since beginning a vegetable garden around 11 months ago, we have been eating far more greens. All sorts of greenery thrives in the garden – dozens of herbs, lettuces, spinaches, chards and other spinach-like greens. Salads have become de rigueur, and delicious concoctions of green leaves appear more often on our table. I make a mean Spinach Rice, for example, a wonderful 1-pot dish that cooks itself in the rice cooker, and a beautiful Spinach Thoran from the West Coast of India.

But the recipe today is quite a straight forward dish that mixes Spinach with a dressing of soy and sesame seeds. It is really quite delicious and goes well with any meal. For meals at home on my own, I will even pair this with rice and eat it with chopsticks while watching my favourite night time TV drama. I must admit to often adding chilli as well. Sometimes I even forget the rice.

Are you after other Spinach recipes? Try Mushroom, Spinach and Blue Cheese Salad, Madras Sweet Potato, Spinach and Eggplant Curry, and Mung Dal with Spinach and Cumin.

What about Sesame Seed recipes? Try Steamed Japanese Eggplant with Sesame Seeds and Spring Onion, Warm Cucumber Salad with Sesame, and Dukkah and Zaathar.

Or you might like to browse all of our Spinach Recipes, or all of our Sesame recipes. Alternatively, take some time to explore our Mid Autumn dishes.

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Chilli Soy Sauce and Dipping Sauce

Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.

Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.

Similar recipes include Broth and Dipping Sauce for Noodles and Tofu, Preserved Sweet Chillies, Balinese Sambal Iris, Tomato and Chilli Jam, and Chilli Pastes. Also try Onion Jam, and Zhug.

Browse all of our Chilli dishes and all of our Sauces and Condiments. Or explore our Mid Summer dishes.

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Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

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Slightly Pickled Mushrooms with Tamari and Sesame Oil

Another inspired mushroom dish with the ’70s flavours of sesame oil and tamari. Delicious.

Spring is one of the best times for mushrooms, and we have been using them a lot lately. Today, it is a delightful pickle, a quick pickle. Use the mushrooms as a side, as a salad, incorporated into other salads, or mixed with charred broccoli! I know that you will enjoy them.

Similar recipes include Grilled Mushrooms and Red Onion Salad, Mushroom, Spinach and Blue Cheese Salad, and Mushroom and Carrot Salad with Mung Sprouts.

Other Quick Pickles include Quick Pickled Radishes, Quick Carrot Pickle, and Celery Quick Pickle with Chilli.

You can browse all of our Mushroom Recipes and all of our Quick Pickles. And our Pickle collection of recipes is here. Perhaps explore our Salads too. Our collection of Mid Spring recipes is here.

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Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.

Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.

This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.

Similar recipes include Japanese Quick Pickled RadishesBraised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Also try Asian Style Greens with garlic and Sesame.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

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Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist

Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

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Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

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Kombu and Carrot Quick Pickle

An Asian flavoured Quick Pickle

Quick pickles are the go when time is rushed and there are no pickles ready at hand. They can be made in a matter of minutes but do take an hour or three to pickle and develop their flavours. They are wonderful mixed in the morning and eaten for lunch or in the evening.

This pickle is unusual as it combines kombu, that salty seaweed from Japan, with crispy carrots. It is pickled in a mixture of sake and rice vinegar, sweetened with mirin and salted with soy sauce. It is allowed to pickle for a few hours before being ready to serve.

Are you after similar recipes? Try Japanese Quick Pickled Radishes, Quick Carrot Pickle, Celery Quick Pickle, Onion Quick Pickle, and Cucumber and Radish Quick Pickle Salad.

Have a look at our other Pickles, and our Chutneys too. You might like to browse our Asian recipes, and explore our Mid Spring recipes.

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Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

Healthy, warming and nourishing, a perfect soup for the coldest of days.

This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.

The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.

Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.

You might also like to tryPearl Barley and Porcini “Risotto”, Barley Pilaf, and Barley and Red Kidney Beans.

Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.

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Spicy Celery Salad

Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.

The original recipe was inspired by The Back Yard Lemon Tree, and she credits Lottie and Doof as her inspiration.

Are you after Celery recipes? Try Celery Salad with Sour Grapes and Burrata, Quick Pickled Celery with Chilli, Celery Yoghurt Salad, Celery and Avocado Cold Soup, Nashi Pear and Celery Salad, and Simple Celery Salads.

Or try these Salads – Jicama and Green Mango Salad, Mediterranean Buckwheat Salad, and Sweet Red Pepper Salads.

You might see our other Celery Salads. Or browse all of our Salad recipes here and here. All Celery dishes are here. Or explore our easy Mid Spring recipes.

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Japanese Simmered Sautéed Eggplant in Beautiful Broth

This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?

Eggplant always surprises.

This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.

Similar dishes include Steamed Thai Eggplants with Sesame Soy Dressing, Steamed Thai Eggplants with Chilli and Lime, and Japanese Eggplant with Miso and Sesame.

Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.

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