Japanese Dark Toasted Sesame Oil Recipes
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Japanese Dark Toasted Sesame Oil
Our Japanese dark toasted sesame from oil is roasted slow and low, and then pressed in small batches. It has tremendous depth of flavor and mouth-feel. One of the most flavorful and fragrant oils in the world!
Our Japanese dark toasted sesame from oil is roasted slow and low, and then pressed in small batches. It has tremendous depth of flavor and mouth-feel. One of the most flavorful and fragrant oils in the world!
Pairings:
Try pairing Sesame Oil with the following for a dynamite salad dressing or marinade:
Try pairing Sesame Oil with the following for a dynamite salad dressing or marinade:
- Honey Ginger White Balsamic
Common Uses:
Our Recipes:
Thai Ginger Butternut Squash Soup
(from our cooking demo)
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Ingredients:
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Directions:
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.
In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.
Serve warm with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.
Enjoy!
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.
In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.
Serve warm with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.
Enjoy!
Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings
Key Lime Balsamic Miso Dressing
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Ingredients:
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Directions:
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Key Lime Balsamic Miso Dressing
This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.
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Ingredients:
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Directions:
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.
Enjoy!!
Kim's Sesame Noodles
Ingredients:
- 1 pound of linguine or Udon noodles
- 1/4 cup of MOV Toasted Sesame Oil
- 1/4 cup soy sauce or tamari
- 1 1/2 teaspoon sugar
- 1/4 teaspoon ground pepper
- 1 large clove of garlic chopped
- 1/4 cup chopped fresh scallions
- 2 tablespoons sesame seeds, toasted (toast on the stove top with no oil in a non-stick pan)
Directions:
Boil the pasta according to directions.
In a small bowl, combine sesame oil, soy or tamari, sugar, pepper, garlic, scallions and sesame seeds.
Pour the sauce over the cooked pasta and toss well.
Chill for a cold salad or serve warm.
Added extras could include: chopped red pepper, broccoli or carrots.
Enjoy!!!
Boil the pasta according to directions.
In a small bowl, combine sesame oil, soy or tamari, sugar, pepper, garlic, scallions and sesame seeds.
Pour the sauce over the cooked pasta and toss well.
Chill for a cold salad or serve warm.
Added extras could include: chopped red pepper, broccoli or carrots.
Enjoy!!!
Quinoa-Ahi-Tuna Poke Bowl With Spice Baklouti-Miso Dressing
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Ahi Tuna Marinade Ingredients:
2 tablespoons soy sauce (Tamari if possible) 1 teaspoon MOV Serrano Honey Vinegar 1 teaspoon MOV Toasted Sesame Oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes 2-3 scallions, thinly sliced Salad Ingredients: 6 cups organic mixed spring greens 1 medium English cucumber cut into 1'" dice 1 large avocado |
Spicy Baklouti Miso Dressing Ingredients:
1 rounded tablespoon yellow miso 2 tablespoons MOV Honey Ginger White Balsamic 2 tablespoon MOV Baklouti Green Chili Olive Oil 1 tablespoon MOV Garlic Olive Oil 1 teaspoon MOV Toasted Sesame Oil 2 tablespoons plain yogurt For serving: 4 cups cooked quinoa cooled to room temperature Pickled ginger, optional 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional |
DIRECTIONS:
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Thai Scallops and Noodles
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Ingredients
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Directions:
Cook pasta according to directions on box., drain and set aside. In small bowl mix the Broth, Cilantro, Peanut Butter, Honey, Soy Sauce and crushed Red Pepper in to sauce, set aside. In non-stick skillet saute Carrots, Onions, Garlic and Ginger in Sesame Oil until crisp-tender. Combine Pasta, Sauce and Vegetables, toss mixture gently to coat evenly. In non-stick skillet saute Sea Scallops in Roasted Sesame Oil until golden on each side. Place small layer of greens on plate with Pasta and vegetable mix. Put 4 - 6 Sea Scallops on top and drizzle with Honey Ginger Balsamic.
Enjoy!!!
Cook pasta according to directions on box., drain and set aside. In small bowl mix the Broth, Cilantro, Peanut Butter, Honey, Soy Sauce and crushed Red Pepper in to sauce, set aside. In non-stick skillet saute Carrots, Onions, Garlic and Ginger in Sesame Oil until crisp-tender. Combine Pasta, Sauce and Vegetables, toss mixture gently to coat evenly. In non-stick skillet saute Sea Scallops in Roasted Sesame Oil until golden on each side. Place small layer of greens on plate with Pasta and vegetable mix. Put 4 - 6 Sea Scallops on top and drizzle with Honey Ginger Balsamic.
Enjoy!!!
Monadnock Oil and Vinegar Hummus
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Ingredients:
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Directions:
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.
Pan Seared Sea Scallops
(From one of our cooking demos)
Ingredients:
- 1 lb. Sea Scallops
- 2 tbsp MOV Toasted Sesame Oil
- 1 tbsp MOV Jalapeno White Balsamic
- Fresh Cilantro
Directions:
Pour oil in a large non-stick saute pan and bring to medium high heat. When the oil is hot place scallops, flat side down, in pan. They should immediately sizzle if the pan is hot enough. Once the first side has browned,
flip scallops to brown the opposite side, immediately remove from heat so that the scallops do not over cook. They should still be slightly opaque in the middle. Place scallops on serving dish and drizzle with jalapeno balsamic garnish with chopped cilantro.
Enjoy!!!
Pour oil in a large non-stick saute pan and bring to medium high heat. When the oil is hot place scallops, flat side down, in pan. They should immediately sizzle if the pan is hot enough. Once the first side has browned,
flip scallops to brown the opposite side, immediately remove from heat so that the scallops do not over cook. They should still be slightly opaque in the middle. Place scallops on serving dish and drizzle with jalapeno balsamic garnish with chopped cilantro.
Enjoy!!!
Melissa's Thai Ginger Citrus Slaw
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Ingredients:
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Directions:
Cut cabbage, carrots and radish slaw-style using a knife or grader. In a separate small container mix olive oils, balsamic, lime juice and spices. Simply put all ingredients into a large bowl and combine well. Refrigerate for an hour before serving.
Enjoy!!!