shake · dip
★ STARRED KITCHENPrep 5 minHuskpass Sesame Dipping
Independent adaptation of a publicly published Tetsuya Wakuda recipe. Not affiliated with, sponsored by, or endorsed by Tetsuya Wakuda.
From a starred kitchen.
Ratio
Ingredients
- Tahini — 100 g pasta de sésamo
- Miso — 60 g miso blanco (shiro)
- Rice Vinegar — 50 ml vinagre de arroz
- Dashi — 120 ml dashi
Method
- Pour to the lines in order (bottom → top): Tahini, Rice Vinegar, Dashi.
- Add finishing notes: Miso.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 1 star · 0 national awards
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First run is small.
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Provenance
Tetsuya Wakuda works in Japanese / Australian modern at Waku Ghin; credentials include Michelin 1–2* (Waku Ghin, Singapore).
Originally published as Sesame Dipping Sauce (Shabu Shabu).
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 Tetsuya Wakuda / Gourmet Traveller ("Shabu Shabu") (published as “Sesame Dipping Sauce (Shabu Shabu)”). Full citation lives in Provenance.