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It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
This is the style of pork that you see hanging from the windows of Cantonese restaurants.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘A classic family meal in the WDC household and a simply yummy Japanese dish…’
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