Ingredients
2 tsp sesame seeds, toasted
2 tbsp soy sauce
1 tbsp distilled white vinegar
1 tsp sugar
1/2 tsp red pepper flakes
1 cup flour
1 egg
3/4 cup water
1 bunch scallions (about 6), thinly sliced
1/2 tsp salt
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heat a skillet on medium heat. add sesame seeds and stir constantly until golden and fragrant, about 2 to 3 minutes. remove from pan and put into a bowl. add remaining dipping sauce ingredients (soy sauce, vinegar, sugar, and pepper flakes) and combine. set aside. in another bowl, whisk together flour, egg, and water until smooth. stir in scallions and salt. in the skillet, heat 1 teaspoon of oil over medium-high heat. laddle batter into skillet and smooth it out into a thin pancake. cook until each side is golden brown, about 3 minutes per side. repeat until all batter is used. serve with sesame dipping sauce.
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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Aged Chinese black vinegar — malty depth for dumplings and sauces
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating