Sesame Paste (Zhi Ma Jiang)
The true identity of Tanden noodle soup! Rich Sesame Roasted to the Extreme
Description
A paste made by heavily roasting white (or black) sesame seeds and grinding them until oil releases. Very similar to Japanese 'Neri Goma', but Chinese Zhi Ma Jiang is roasted darker, offering vastly stronger roasted aroma and depth. Shines in Dandan noodle soup and as the ultimate hot pot dipping sauce.
Classification: Everyone, Condiment, Sesame Paste, Dandan Noodles, Hot Pot Dip, Roasted
Shops selling Sesame Paste (Zhi Ma Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White sesame(or blended sesame)
- Sesame oil
Instructions
- [Typical Uses]
- [Hot Pot Dip]: Mix with grated garlic, sesame oil, cilantro, and black vinegar to create the ultimate dip that mellows ultra-spicy hot pot.
- Place at the bottom of Dandan noodle bowls, mixed with chili oil and soy as the rich soup base.
- Add to cold dish dressings like Liang Pi (glass noodles) or Bang Bang Ji for depth.
- Thin gradually with hot water or broth before use.
Learn more Substitutes, pairings, tips
Key spices
Intense sesame flavor and depth、thick and rich like peanut butter
Substitutes at Japanese supermarkets
Add a dash of sesame oil to JP white Neri Goma and dry-roast slightly in a pan for aroma
Pairing
Hot Pot (dip) / Dandan Noodles / Liang Pi
Trivia
In Beijing's traditional mutton shabu-shabu 'Shuan Yang Rou', this sesame paste-based dip is the absolute star. Many products blend in peanut paste (Hua Sheng Jiang) to increase the roasted aroma.
Eating tips & etiquette
The sesame solids and oil separate in the jar; you MUST stir vigorously from the bottom until uniform before use. Since it's too stiff raw, the Chinese basic is to 'gradually thin it' with water or oil.
Allergen
Sesame, Peanuts (if blended)