Salsa Emmy

Serves 1
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Directions

  1. 1Toast the sesame until it releases its aroma and remove it.
  2. 2Toast the sesame until it releases its aroma and remove it.
  3. 3Toast the sesame until it releases its aroma and remove it.
  4. 4Add butter, crushed garlic cloves and fry until golden.
  5. 5Add butter, crushed garlic cloves and fry until golden.
  6. 6Add butter, crushed garlic cloves and fry until golden.
  7. 7Add sugar.
  8. 8Add sugar.
  9. 9Add sugar.
  10. 10Add fish sauce and rice vinegar.
  11. 11Add fish sauce and rice vinegar.
  12. 12Add fish sauce and rice vinegar.
  13. 13Add gochujang.
  14. 14Add gochujang.
  15. 15Add gochujang.
  16. 16Cook over low heat until reduced to a consistent paste.
  17. 17Cook over low heat until reduced to a consistent paste.
  18. 18Cook over low heat until reduced to a consistent paste.
  19. 19Add the toasted sesame seeds.
  20. 20Add the toasted sesame seeds.
  21. 21Add the toasted sesame seeds.
  22. 22Mix Japanese mayonnaise and gochujang sauce until it tastes the way you want.
  23. 23Mix Japanese mayonnaise and gochujang sauce until it tastes the way you want.
  24. 24Mix Japanese mayonnaise and gochujang sauce until it tastes the way you want.

Ingredients

  • 80 g azúcar
  • 80 g azúcar
  • 80 g azúcar
  • 60 g vinagre de arroz
  • 60 g vinagre de arroz
  • 60 g vinagre de arroz
  • 80 g mantequilla
  • 80 g mantequilla
  • 80 g mantequilla
  • 1 cda salsa de pescado asiática
  • 1 cda salsa de pescado asiática
  • 1 cda salsa de pescado asiática
  • 1 cda sésamo negro y blanco
  • 1 cda sésamo negro y blanco
  • 1 cda sésamo negro y blanco
  • 190 g gochujang
  • 190 g gochujang
  • 190 g gochujang
  • 2 dientes de ajo picados
  • 2 dientes de ajo picados
  • 2 dientes de ajo picados
  • al gusto mayonesa
  • al gusto mayonesa
  • al gusto mayonesa
  • sésamo
  • sésamo
  • sésamo

Equipment

pan

Tips

  • The key of this recipe is Kewpie Japanese mayonnaise.
  • Add the gochujang sauce to the mayonnaise to taste.