Sesame-Cilantro sauce

A sauce or marinade or dressing?
All of the above. And more. This sauce can be used for cold sesame noodles with a twist, for marinating any meat or fish, as a dip, or as a salad dressing.

Cilantro, or coriander, or pakchee (パクチー)as it is called here in Japan and some Asian countries, adds a little kick to this sesame sauce. The ingredients are:

  • Sesame paste (white)
  • Cilantro (coriander, pakchee)
  • Green onions
  • Soy sauce
  • Rice vinegar
  • Sugar
  • Garlic powder
  • Sesame oil

All ingredients go into the blender and the sauce is ready. The amount of each ingredient depends on one’s taste. More sesame paste and cilantro for thicker texture, more vinegar for more tang etc. Usually, the soy sauce/vinegar ratio is about 1:1. Then add other ingredients to taste.

Below, some pictures (they don’t look that great but the taste was delicious) of some chicken breast slices I marinated and cooked in the sauce. It was great as a meat dish and also tasty a day later, served cold as a salad topping. Or, marinate and toss with some potato starch for some juicy crispy chicken.

Or, just toss the sauce with any kind of noodles. I like tossing some spaghetti or Chinese noodles with this sauce.

As a dressing, it works great with radish, cucumber, avocadoes or any other vegetable. It’s also tasty on eggs.

Top left: Sesame Cilantro Sauce. Top right: marinating chicken breast slices. Bottom: Sesame Cilantro Chicken
Cold Chinese noodles with Sesame Cilantro Sauce
Crispy chicken, marinated first in sesame cilantro sauce