plus 1 teaspoon sesame oil

Sesame oil is an oil extracted from sesame seeds (Sesamum indicum), a flowering plant native to India and now cultivated widely across Asia, Africa, and Latin America. There are two primary types: light sesame oil, made from raw seeds, which has a delicate, nutty flavor; and dark (or toasted) sesame oil, made from roasted seeds, which possesses a deep amber color and robust, intensely nutty aroma. Dark sesame oil, predominantly used in East and Southeast Asian cuisines, is rich in natural antioxidants and has a lower smoke point than refined vegetable oils. The extraction process traditionally involves stone grinding, though modern production uses mechanical pressing and sometimes solvent extraction for lighter varieties.

Dark sesame oil serves as a finishing oil and flavoring agent across Chinese, Japanese, Korean, and Vietnamese cuisines, drizzled onto soups, stir-fries, noodle dishes, and dressings for its potent umami notes. Light sesame oil functions more as a cooking oil in Middle Eastern and Indian cuisines, suitable for sautéing and dressing vegetables. Both varieties are essential components of dipping sauces, marinades, and condiment blends. Due to its low smoke point and intense flavor, dark sesame oil should be added after cooking rather than used for high-heat preparation. A small quantity—often just a teaspoon—significantly impacts a dish's flavor profile.