Toast the Szechuan peppercorns for 2 or 3 minutes in a small saucepan set over medium heat. Set aside to cool. Once cool, grind in a spice grinder or mortar and pestle.
In a food processo, purée the garlic and ginger. Add the miso, mirin, rice vinegar, sesame seeds, seasoning and Szechuan peppercorns. Blend everything together. To finish, slowly add the sesame and grapeseed oil. Blend until everything is evenly incorporated.
Serve over a salad or use as a sauce with chicken, fish or tofu.
- 1/2 tsp Szechuan peppercorns
- 2 garlic cloves
- 1 tbsp ginger
- 1/4 cup miso (genmai)
- 1/2 cup mirin
- 1/4 cup rice vinegar
- 2 tbsp sesame seeds, preferably toasted
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp sesame oil
- 1/2 cup grapeseed or vegetable oil
