shake · noodle sauce
NATIONAL AWARD WINNERPrep 5 minDan Dan Mian Sauce
Independent adaptation of a publicly published Rosheen Kaul recipe. Not affiliated with, sponsored by, or endorsed by Rosheen Kaul.
Rosheen Kaul's Dan Dan Mian Sauce, from the published recipe.
Ratio
Ratio by volume: Tahini 15 ml, Light Soy 15 ml, Black Vinegar 5 ml, Sesame Oil 5 ml, Chili Oil 15 ml
Tahini 15 mlLight Soy 15 mlBlack Vinegar 5 mlSesame Oil 5 mlChili Oil 15 ml
Ingredients
- Tahini — 1 Tbsp white tahini (15 ml)
- Light Soy — 1 Tbsp light soy (15 ml)
- Black Vinegar — 1 tsp Chinkiang black vinegar (5 ml)
- Garlic — 1 Tbsp grated garlic (9 g)
- Sesame Oil — 1 tsp sesame oil (5 ml)
- Chili Oil — 1 Tbsp chilli oil (15 ml)
- Sugar — 1 tsp caster sugar (4 g)
Method
- Pour to the lines in order (bottom → top): Tahini, Light Soy, Black Vinegar, Sesame Oil, Chili Oil.
- Add finishing notes: Garlic, Sugar.
- Cap the jar and shake until emulsified.
Provenance
Rosheen Kaul — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Visuals 2023.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rosheen Kaul / fiveofthebest Chinese-ish (published as “Dan Dan Mian Sauce”). Full citation lives in Provenance.