Thickening this sauce with cornstarch keeps more sauce on the pizza crust. To use this sauce in stovetop cooking, the cornstarch can be omitted.
Makes 2 cups
- 1⅓ cups soy sauce
- ¼ cup toasted sesame tahini
- ¼ cup Asian sesame oil
- 2 cloves garlic, minced
- 1 green onion, minced
- 1 tablespoon grated ginger
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons sesame seeds
Combine soy sauce, sesame tahini, sesame oil, garlic, green onion, ginger, and maple syrup in a blender. Process until smooth.
Pour sauce into a heavy saucepan and bring to a boil.
Dissolve cornstarch in 2 tablespoons cold water. Add to boiling sauce and stir until mixture is glossy and thickened.
Stir in sesame seeds. Remove from heat, cool, and use in recipes.
A Soy Sauce by Any Name
A great variety of sauces made from soybeans are available, and their flavors range from light and briny to dark and bitter. The soy sauce — making process is as complicated as winemaking, and different Asian cultures produce sauces with different flavor profiles. In general, products marketed as soy sauce contain a wheat byproduct, whereas those marketed as tamari do not. Some soy sauces are fully produced from fermentation, while others use chemical accelerants to quicken the process. Sample several brands to find your favorite.