“Sugar snap peas are a popular vegetable in Japan and sesame sauce is often an accompaniment for green vegetables. This recipe makes for an energising quick lunch while also making a great partner to steamed or roast chicken,” explains TV chef Valentine Warner.“The sweetness of the honey combined with the tang of the soy sauce and crunch of sesame really complements the sugar snap peas and will prove a firm favourite for the whole family. This is another recipe that proves Japanese cuisine is often a go to for those with limited time.”
- 100g sesame seeds
- 2 tsp sesame oil
- 2 tsp Japanese soya sauce
- Just under 1 tbsp honey
- 70ml dashi stock or vegetable stock
- 2 tsp dark miso paste
- 2 tbsp mayonnaise
- 1 tsp rice wine vinegar
- 1 half thumb ginger, finely grated
- 400g sugar snap peas
- Zest of 1/2 orange
- Toast the sesame seeds over a low to medium heat, stirring constantly for approximately 7 minutes or until light brown. Take care not to burn them as they will become bitter.
- Pour the toasted sesame seeds into the Panasonic High Performance Blender. Switch to ‘M’ setting, turn up to high power and blitz until very fine. Add the sesame oil, soya sauce, honey, dashi stock and miso paste and blitz thoroughly until smooth.
- Stir in the finely grated ginger.
- Spoon into a bowl and stir in the mayonnaise.
- Dry fry the sugar snaps in a very hot pan for 4 minutes or until very charred, scattering them generously with a pinch of flaked sea salt.
- Spoon the sauce onto 2-4 plates. Add the peas on top and grate over a little orange to taste.
This recipe is courtesy of Valentine Warner for Panasonic
To read more about Valentine Warner and Japanese cuisine, click here.