The original version of this recipe comes from Japan, and was reputedly adapted by a popular restaurant chain in Canada, Sawmill Steak House, where it has become a sensation.
You will love this unusual combination of flavors, to be enjoyed as a sauce or a dip. I use it to dip low carb veggie sticks, such as celery, cucumber. You could also make low carb keto flaxseed chips or fathead crackers to enjoy it with.
I have improvised slightly myself, and love the result, so please let me know what you think!
- 1/4 cup tahini
- 2 tbspns soy sauce
- 1 tbspn mayonnaise
- 1 clove garlic (minced)
- 1 tspn ground ginger
- ½ tspn smoked paprika
- ½ tspn dry mustard
- ½ cup whipping cream
- 1 tspn sesame seeds, toasted (to be used as a garnish)
- Blend all the ingredients, excepting the toasted sesame seeds, together until it reaches a smooth consistency. Pour into bowl, sprinkle with toasted sesame seeds and serve with cubed steak.