Shiitake, ginger, and sesame sauce by Cass Hay / Hara Wholefoods @searchingforcass @harawholefoods

 

What to buy: Cass Hay Vegan Sauce Duo Bundle 

asianstaples.com.au ingredients used: shiitake, dried kelp, star anise, light soy, rice vinegar

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Yields 300ml

Ingredients:

  • ½ cup dried shitake
  • 10 x 10 cm square dried kelp
  • 1 tsp crushed star anise
  • Thumb sized piece of ginger
  • ½ cup sunflower seeds
  • 1 tbs miso
  • ¼ cup tahini
  • 1 tbs light soy sauce
  • 1 tbs rice vinegar
  • 2 tbs olive oil

Method:

  1. In a heatproof bowl, add just-off-the-boil water to shitake, kelp and star anise (just enough to cover).
  2. While soaking, peel ginger and either grate or roughly chop (depending on the power of your blender).
  3. When shitake is soft, discard kombu (great for the compost / garden…. Or pat dry and fry. Or pickle. Or snack) and star anise.
  4. In blender jug, add EVERYTHING: shitake, shitake soaking water aka broth, ginger, sunflower seeds, miso, tahini, soy sauce, vinegar and olive. Blitz til smooth. Adjust to taste; more vinegar if it tastes flat, more soy if you want it saltier (and a lil squeeze of honey or a pinch of sugar if you like things a little sweeter).
  5. Store in the fridge for up to 2 weeks

Serving suggestions: drizzle on steamed greens/roast veg, fried tofu/tempeh, toss with rice noodles, spread on a sandwich etc.

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