sesame oil
Oil pressed from toasted sesame seeds, dark and strongly nutty, used by the drop as a seasoning.
Japanese cooking calls for the dark oil from toasted seeds, not the pale cold-pressed kind from health-food shops, which tastes of very little. The toasted kind is found in the Asian aisle of many supermarkets and always in Asian grocers.
Substitute:
There is no equivalent substitute; at a pinch, steep freshly toasted, crushed sesame seeds in a little neutral oil, which gives the roasted aroma only faintly and without the depth of the oil.
Used in
ButadonGlazed pork over hot rice, on the table in half an hour30 minChahanLoose-grained fried rice with garlic, char siu, egg and fresh shiso ribbons20 minKinpira GobōBurdock root and carrot in soy sauce and mirin, finished with toasted sesame30 minSake no TeriyakiSalmon in a glossy teriyaki glaze of soy sauce, honey, ginger and garlic30 minShiraaeBlanched spinach and carrot folded into a creamy sesame-tofu dressing30 minShōyu RamenClear soy sauce broth, pork belly marinated in the seasoning broth, egg and nori3,5 hTeriyaki no TareJapanese teriyaki sauce from soy sauce, mirin and sake — ready in fifteen minutes15 minYaki UdonThick wheat noodles from the wok with mushrooms, pak choi and soy sauce30 minYakisobaStir-fried wheat noodles with chicken, plenty of vegetables and soy-mirin seasoning30 min