There is no end to the local simmered foods of Japan. This one comes from the northern area, and is both hearty and rich.
Negi does not have the toughness of a Western leek and melts down to a lovely silky texture when stir-fried.
The white sesame seeds are subtle in flavour, and pair well with the saltier, though lighter in color, soy sauce—usukuchi shoyu.
To make the yakiniku dipping sauce, add the soy sauce, sugar, shichimi, grated garlic and grated ginger into a bowl and mix well.
Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too.
