Tamari Sesame Dipping Sauce


Are you in need of some simple meals during this season of heavy holiday feasting?  Rice and steamed vegetables with this sauce could be your dinner tonight.  Maybe add a little tofu or chicken for protein.  Then drink some tea, take a walk, breath good air.  Sleep well.  Get ready.



What a surprise to find local ginger at a Midwestern farmers market in November!  This is good news for locavores.  This bulb is fresh and uncured with beautifully thin skin, I almost didn’t need to peel it.   Ginger, originally from India and related to turmeric and cardamom, requires 8-10 months to mature—oh we do love our hoop-houses up here in the Cold Zones.  And we do love our local producers who know how to use them.  My next big wish is hoop-house lime trees…


Check out this video about growing your own ginger in containers at home.



This sauce is easy, delicious, and will make (almost) everything in your life more lively.  How could that be bad?  There are numerous versions of this classic condiment and I have no idea who to credit for my initial introduction to it years ago.  At some point the Favorites become Universal.


Enjoy your healthy reprieve.



Tamari Sesame Dipping Sauce

Prep Time: 10 minutes


Mix together in a bowl or pour in a jar and shake:

1/3 cup Tamari

1 1/2 Tablespoons Seasoned Rice Vinegar, or Unseasoned Rice Vinegar with 1/2 teaspoon Sugar

1 Tablespoon Ginger, minced

1 clove Garlic, minced

1 Tablespoon Toasted Sesame Oil

1/8 – 1/4 teaspoon Crushed Red Chiles

Let rest for at least an hour to let the flavors blend.

Optional—stir in 1 teaspoon Sesame Seeds and one or two Green Onions (minced) before serving.

Serve with:

  • Rice
  • Steamed or Stir-fried vegetables
  • Potstickers
  • Spring Rolls
  • Chicken or Pork
  • Tempeh
  • Tempura
  • Tofu
  • Lettuce Wraps
  • As a marinade for grilled meats




Circle Cat, from the recent Chinatown venture.



“People become attached to their burdens

sometimes more than the burdens are attached to them.” 


~George Bernard Shaw




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