Ingredient Spotlight: Sesame Oil

Who’d ever think that the oil squeezed from teeny tiny little sesame seeds could pack such a big punch? Just crack open a bottle and you’ll fill the entire kitchen with its intense toasted aroma. Sesame oil plays such a major supporting role in so many of our favorite Asian dishes, we doubt we could get along without it.

Sesame oil is generally more of a finishing oil than a cooking oil. We toss it into a stir fry just before serving, whisk it into Asian-style vinaigrettes, and make it into a dipping sauce for dumplings. A little drizzle is really all you need to add that sesame flavor and aroma to your dish - a little goes a long way.

There are two kinds of sesame oil available: dark/toasted and regular/light. By and large, you want the darker, toasted variety for its flavor and fragrance. Light sesame oil has a more mild, neutral flavor that is good for cooking.

Store both kinds of oil in a cool dark cupboard, where it can be kept for several months without turning rancid. If your kitchen gets really hot in the summer, sesame oil can go in the fridge for safe-keeping. It will solidify somewhat when cool, but will quickly liquidize again at room temperature.

If you’re new to sesame oil, give it a try in these recipes:

• Kimchi Tofu Summer Rolls
• Soba Noodles with Wilted Bok Choy
• Quick and Easy Stir Fry
• Sesame Cucumber Salad
• Spicy Roasted Chicken Thighs with Miso and Ginger

How do you use sesame oil in your cooking?

Related: Loving: Roasted Walnut Oil

(Image: Emma Christensen)

Comments (10)

I use sesame oil in my hummus. I leave out the tahini...the oil gives you much more bang for the buck..I also add a big dab of peanut butter sometimes for a little extra nutty flavor.

@taheroid -- what a great suggestion, thanks!! I love sesame oil but for some reason I can't stand tahini...

sesame oil, soy sauce, and white pepper in water makes wonton broth.

You really cannot leave out sasame oil in Asian cooking. I ran out of sasame oil once when I was making Korean chop chae, and it didn't taste nearly as good as it could be! It makes such a big difference.
The bottle in the picture above is the best brand out there. My mom has been cooking with this brand for as long as I can remember.

I also like using it in hummus, instead of buying a big jar of tahini, or fussing around trying to make my own.
It's a great addition to granola as well.

I really like Spectrum brand toasted sesame oil, as opposed to something Japanese.

Using sesame oil in hummus is an inspired idea--thanks, taherold.

I find that any dish can be made with an Asian flair when I have sesame oil and a few spices on hand. Spicy Asian coleslaw, for example, is just a collection of cabbages, spices, sesame oil, and some nuts. Delicious!

I find it gives a rounded, almost meaty flavor to vegetarian dishes. I use it to make vegetarian collard greens and it contributes a richness and depth of flavor and is a great counterpart to the vinegar. Thanks to toasted sesame oil, I much prefer my vegetarian collards to the ones made with pork.

at any one time, i have at least 2 different sesame oils in my pantry. right now, it's korean and chinese. both are subtly different to one another.