Sensei Sesame Glaze |
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Sauces |
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 This recipe uses carrots and parsnips, but glaze can also bedrizzled over yams, sweet potatoes, winter squash or ham. 1-1/2 cups parsnips, peeled plus 1-1 1/2 cups carrots both cut into 3/4” chunks 1 Tbsp sesame seeds 1 tsp oil or butter 3 Tbsp Sensei Sauce 3 Tbsp orange juice (pineapple juice can substitute) 1 Tbsp maple syrup (honey or brown sugar can substitute) Steam parsnips and carrots until slightly soft. Toast sesame seeds in medium sized skillet over medium heat, stirring or shaking skillet to avoid burning. When they begin to brown slightly, add oil or butter, Sensei Sauce, maple syrup and juice, stirring constantly. Turn heat to medium high and add carrots and parsnips. Stir constantly to coat the vegetables until the sauce is reduced to a glaze. You can try using more or less juice and/or maple syrup. A very simple alternative recipe uses Sensei Sauce and maple syrup only. Experiment! |
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Sensei’s Cranberry Sauce |
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Sauces |
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Written by O Sensei |
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| 12 oz packet of fresh cranberries 1/2 bottle Sensei Sauce Boil sensei sauce and cranberries until cranberries are broken and soft Cover over desired meat |
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Bobus Two Plum Sauté |
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Sauces |
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Written by Bobus |
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| 2 to 4 plums – 2.5” diameter with white centers and not quite ripe 1/2 – sweet onion salt 2-4 T Sensei Sauce Pit and slice plums into wedges. Cut sweet onion into pieces and sauté in water until translucent. Add plum wedges to onions Add Sensei Sauce and lightly salt to taste while sautéing. Serve as a side or topping! |
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Sensei Glaze |
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Sauces |
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| 1 bottle Sensei Sauce
In your favorite pan heat Sensei Sauce and bring to a low boil until the right consistency for either dipping or a glaze is achieved. |
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