Still mired in the depths of winter (as promised we are not whining; this is simply a fact), Gourmandistan’s vegetable selections are sadly few as we wait for local spring.
We’re down to broccoli, broccolini and other things easily put in a backpack and walked up a long and still ice-slick drive. (Still fact! Not bitching!)
So we’ve done several grocery vegetable dinners, and we’ve once again turned to Harumi Kurihara’s simple sesame dressing.
Often called “The Martha Stewart of Japan,” Kurihara’s cookbooks have helped us find some tasty items for our occasional bento boxes. We slightly twisted her recipe for “Sesame Dressing,” which she claims in Harumi’s Japanese Home Cooking goes nicely with mixed salad or crudités.
We agree, but also think it goes great with baked tofu, cashews and roasted boring, store-bought broccolini over a bit of rice.
(adapted from Harumi Kurihara’s Harumi’s Japanese Home Cooking)
- 2 TB white sesame seeds
- 2 TB sesame paste (tahini)
- 2 TB water
- 1 TB rice vinegar
- 1 TB soy sauce
- 1 TB sugar
- Red pepper flakes
Toast sesame seeds in a dry skillet. Then, mash with a mortar and pestle or grind in a mini food processor. Place seeds, along with all other ingredients, in a glass jar and shake until thoroughly mixed.