You would be surprised to see how clove and star anise make such a delightful sauce! Those are spices we are not really used to. We all have them in 10 years old pots in our parents pantry and keep them «just in case». Even though I don’t recommend using more than a year old spices, this recipe is a good way to pass them ( and buy fresh ones for next time).
I doubled recipe of the sauce and used it loosely and largely:
Like a dip with veggies
In a tartare
With beef tataki
In a vegetable sauté
As a marinade for pork loin or tofu
In a dragon bowl
And so on! Be creative and sen me you creations!
Creating a dragon bowl is way easier than we think. You just have to cook sushi rice ( or your favourite grain) and to garnish it with your favourite vegetables! Avocado, carrots, red cabbage, cucumber, etc. I like to top my bowl with a beef tartare spiced with this Sichuan pepper sauce!
For about 1 cup of sauce
2 tablespoon tahini
4 tablespoon soy sauce
4 garlic cloves
2 tablespoon honey
1 teaspoon Sichuan pepper
1/2 star anise
1 tablespoon korean pepper ( or all powdered pepper you like)
¼ cup ( 60 ml) vegetable oil ( sunflower, peanut, canola)
Juice of one lime
1. In a bowl, mix all the wet ingredients and whisk well to emulsify the oil
2. With a microplane, grate the garlic in the sauce.
3. Ground the spices to obtain a fine powder and add it to the sauce. Mix well.
4. Keep it in the fridge