steamed fig in sesame sauce 蒸しイチジクの胡麻酢あえ

japanese cake

This is the second attempt at figs in sesame sauce. This time, I removed the skin and steamed them instead of grilling them. This one came out very similar to what we had in Japan.

Steaming does not soften the figs but adds some texture and a subtle difference in taste.

The sauce was the same sauce I used for the grilled version.

Ingredients (2 small servings):

2 mission figs, stem removed and skin removed (see below.

For sesame dressing sauce.

2 tbs white sesame seeds

2 tbs white sesame paste

1 tsp sugar

1 tsp rice vinegar

1/2 tsp sake

1/2 tsp soys sauce

Directions: 1. Steam the skinned figs for 7 minutes (see below).

For the sauce:

1. In a small dry frying pan, add the sesame seeds and roast until slightly brown and fragrant.

2. Put the roasted sesame in a Japanese suribachi すり鉢 and grind them until oil comes out and they are evenly ground.

3. Add white sesame paste (nerigoma 練り胡麻), sugar, rice vinegar, sake, and soy sauce and mix well. Adjust the consistency and taste by adding more vinegar/sake or sauce.

This is much better than the previous version (skin on and grilled). It has a nice gentle flavor and texture which goes well with the dressing. This dish goes best with sake.

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