Classic Sukiyaki Dipping Sauce

Ingredients:

• Fermented bean curd — 50 g
• Boiled coriander root — 3
• Chopped garlic — 90 g (use flesh only)
• Vinegar — 1
• Chili ketchup — 30 g
• Fermented soybean sauce — 150 ml
• Pickled garlic liquid — 200 ml
• Fermented red bean curd — 250 g (whole jar)
• Chili — 50 g
• Palm sugar — 100 ml
• Sesame seeds — 200 g
• Toasted sesame seeds — 80 g
• Namjai sesame oil — 50 ml

Method: Blend all ingredients until smooth (except water, sugar, chili and sesame oil), simmer in a pot until fragrant and thickened, finish with sesame seeds and Namjai Sesame Oil — the classic dip for sukiyaki/hot pot.