Ming says: The aroma of sesame paste will lead you all over the East—it's an ingredient you can find from Japan to China. It was a staple in our house in Dayton, Ohio where my mom used it to take our food back to its roots. My Sesame Paste master recipe will show you why this authentic Asian ingredient should be a regular in your home, too.

Makes about 5 cups

• 1 cup scallions sliced
• 1/4 cup chopped cilantro
• 1 tablespoon sambal
• 2 tablespoons naturally brewed soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 cups creamy peanut butter
• 1 cup Chinese sesame paste
• 1 tablespoon dry Chinese mustard, reconstituted in 1 tablespoon water
• 1 1/4 cups naturally brewed rice vinegar
• 2 cups creamy peanut butter
• 1 cup Chinese sesame paste
• 1 tablespoon sugar
• 1/4 cup water
• Kosher salt and freshly ground black pepper, to taste

In a food processor fitted with a sharp blade, blend scallions, cilantro, sambal, soy sauce, Shaoxing, Chinese mustard, and half the rice vinegar. Once mixture starts to come together, add in remaining rice vinegar. In a large bowl, combine peanut butter, sesame paste, sugar and blended mixture. Whisk together until combined, adding water if too thick. Check for flavor and season with kosher salt and freshly ground black pepper if necessary. When at room temperature, store Sesame Paste in an air-tight jar and place in the refrigerator.

>>Use this Master Recipe in Two-Hour Egg with Spinach, Asparagus and Sesame Paste by guest Chef Ken Oringer.

>>This recipe appears in Episode #413.

>> For additional recipes and more, visit www.ming.com