Sesame Shiitake Sauce
- 1 Tbsp. expeller-pressed coconut oil
- 2 ½ oz / 70g fresh shiitake mushrooms
- pinch of salt
- 1 fat clove garlic
- 3 Tbsp. sesame seeds brown or black
- 3 Tbsp. tamari
- ¼ cup / 60ml cold-pressed sesame oil
- 3 Tbsp. Apple Cider vinegar
- 1 Tbsp. Water
- In a dry skillet over medium heat, toast the sesame seeds until fragrant and beginning to pop. Remove from heat and let cool.
- Clean the shiitakes and roughly chop them. Without washing the skillet, melt the oil over medium heat and add the mushrooms and a pinch of salt. Cook for about 10 minutes, stirring occasionally until beginning to turn golden. Add the garlic, stir well, and let cook for another 3-5 minutes. Remove from heat.
- Place the sesame seeds, mushrooms, tamari, oil, and vinegar in a blender and blend on high until smooth. Add water too thin, if necessary. Taste and adjust seasoning to suit your taste. Store leftovers in the fridge for up to two weeks.
Makes 1 1/2 cups / 375ml