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.
This is a summer kind of curry. It’s bright in flavour, with sourness from tamarind offsetting the sweet tomatoes and corn.
