1/4 c. sesame seeds
3/4 c. sugar
3/4 tsp. black pepper
1 tbsp. minced ginger root
1 tbsp. cornstarch
1 tbsp. brown sugar, packed
2 c. soy sauce
1 1/2 tbsp. hot pepper sauce
1 tbsp. minced garlic
1/4 c. sesame oil
1/4 c. water

Toast sesame seeds. Combine with soy sauce, sugar, hot pepper sauce, garlic and ginger. Stir in sesame oil. Bring to simmer. Mix together cornstarch, water, brown sugar until smooth. Stir into hot glaze. Simmer until sauce is slightly thickened. Makes 2 3/4 cups. NOTE: Serve as a basting sauce or marinade for baked, broiled, or grilled chicken, beef steak, pork chops, fish fillets, steaks or whole fish.