Makes 1 ¾ cups
Prep time: 15 minutes
Total time: 30 minutes
3 tablespoons plus 2 teaspoons|30 grams black sesame seeds
2 tablespoons plus 1 teaspoon|26 grams red mustard seeds
2 tablespoons plus 1 teaspoon|26 grams yellow mustard seeds
½ cup plus 1 tablespoon|55 grams mustard powder
¼ cup|60 ml honey
3 tablespoons|65 grams yellow miso
½ cup plus 2 tablespoons|155 ml sake
3 tablespoons|45 ml rice wine vinegar
3 tablespoons|45 ml tamari soy sauce
- Combine the sesame seeds and both mustard seeds in a mortar and pestle or coffee grinder and process into a coarse meal. A good portion of the seeds will remain whole, and that’s ok. Transfer the partially ground seeds to a medium bowl and add the mustard powder.
- Separately, in a medium bowl, stir the honey and miso together to form a sticky paste. Add the miso-honey paste to the mustard seeds along with the sake and mix to combine. Rest at room temperature for 30 minutes to allow the seeds to bloom.
- Stir in the rice wine vinegar and tamari. Mustard complete! Allow the condiment to thicken and melow for at least 1 overnight before serving. The spice level softens and flavor complexifies as the mixture sits. Prepare as far in advance as possible.
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