Japanese carrot-ginger salad dressing

Don't let the idea of an orange dressing hold you back! This is a delicious ginger-y, carrot-y, vinegar-y, sesame-y salad dressing balanced out by the sweetness from the apple. Excellent on a kale salad with sesame seeds.

Dressing:

• 125 grams carrots
• 30 grams shallot
• 15 grams ginger
  
• 40 grams apple
• 60 ml rice vinegar 
• 60 ml neutral oil (avocado is good)
  
• 1 tbs soy sauce
  
• 2 tbs cold water
• 1 tbs toasted sesame oil 

Peel and roughly chop the carrots, ginger, shallot, and apple. Add these and the rest of the ingredients to a blender or magic bullet and blitz into delicious-ness. If you prefer your dressing slightly sweeter, add a bit of sugar/honey/maple syrup to taste.

Desperately seeking mochi

I had a mochi donut 6 weeks ago and I cannot stop thinking about it. Actual donuts felt a bit ambitious, but try this delicious black sesame mochi cake (Eric Kim's recipe) to get your texture kicks. If you need something to bring to an event that is fast and easy to whip up, but will just absolutely floor everyone in attendance, THIS IS YOUR CAKE. Not too sweet either.

 

Black Sesame Mochi Cake

What you need:

2 large eggs
1/2 cup sugar
1/4 cup honey
1 tsp salt
1 cup of milk
1/4 cup unsalted butter, melted
1 tbs vanilla extract
1/2 tsp toasted sesame oil (crucial)
4 tbs black sesame seeds
8 oz sweet/glutinous rice flour aka mochiko (I used the brand Koda Farms)
1tsp baking powder

1) Preheat the oven to 350 degrees F. Then line a 11x8 inch rectangular pan with parchment paper, leaving a bit of overhang on the sides to help you lift the cake out later. Grease the parchment. This is awkward but also fine. Alternately, consider making the mochi cake as little mOffins because cute.

2) Toast the sesame seeds until they become aromatic. This is harder because they are dark and you can't tell when they're ready, but give it a good guess. Some toasting is better than no toasting. Then crush half of them (2 tbs) into a rough powder - mortar and pestle? spice grinder? your call.

3) In a large bowl, whisk together eggs, sugar, honey, and salt until fluffy and pale yellow, about 2 minutes. Add milk, melted butter, vanilla, and sesame oil and continue whisking. 

4) Add all black sesame seeds (crushed and whole) and mix. Then sift in rice flour and baking powder. Whisk.

5) Pour the batter into the greased pan(s). Top with white sesame seeds for an extra pretty lewk. Bake in the oven for 40-50 minutes, or until the top is browned and cracked slightly and/or a skewer inserted into the center comes out nearly clean. Moffin makers should probably check much earlier.

6) Cool the cake for 1 hour before slicing it. Theoretically the cake will keep in an airtight container for up to 5 days (but will lose its lovely top crackle - alas). Share widely to cultivate love and admiration, or keep secret to devour alone.