It’s easy to get stuck in a cooking rut. In cases like this, it’s important to know how to find new inspiration. After all, cooking is an inherently creative process.
Many people follow recipe trends on TikTok or ask family and friends to discover new dishes. Eating out at a restaurant is also a great way to try new foods and discover new flavors. It’s great to eat a meal at a restaurant and think, “I wish I could make this at home.”
Ingredients for asparagus and sesame dressing.
I recently found delicious food, drinks, and new inspiration at Bar Sukeban in New Orleans. The chef and owner, also known as Chef She Jackie, opened her own version of a Japanese-style izakaya on Oak His Street to share her love and excitement for Japanese cuisine and carefully sourced ingredients with her customers. The term izakaya means “a place to stay and drink” and is a small, intimate place that serves fresh ingredients.
At Bar Sukeban, you can watch the food being prepared, making it the perfect place to discover new flavors and inspiration.
On a recent trip, Ms. Blanchard showed me how to make asparagus with white sesame (ground tofu and sesame seeds) with tender spring asparagus and a delicious sesame dressing. Since I’ve eaten at the restaurant more times than I’d like to admit, I decided to try making Shiraae dressing at home.
A classic Japanese salad that pairs well with a variety of spring vegetables is exactly what inspired me to create it in my kitchen.
Asparagus with white sauce and sesame sauce with sesame sauce
I also enjoyed discovering that many of the salad dressing ingredients are available at Blanchard’s knife shop, Coutelier NOLA, also on Oak Street.
We purchased sesame seeds and sesame oil from Wadaman Co., Ltd., a fifth-generation sesame farmer in Osaka. Roasted sesame seeds are available at most grocery stores, but after learning about a Japanese man named Etsuji Wada who has been making roasted sesame seeds for 45 years, there is some interest in cooking with these products. Added excitement.
Once you have gathered your ingredients and fresh produce, you are ready to make asparagus with white dressing.
Liz Fall uses leftover sesame dressing on lightly blanched green beans.
I mixed all the sesame products in a food processor to make a smooth sesame dressing. While making it, I realized that Japanese sesame paste is very similar to tahini (ground sesame seeds) and could be a great substitute if needed. Also note that Blanchard’s recipe includes white sesame oil. White sesame oil is lighter and much less strong than the more easily available roasted sesame oil. So, when making that replacement, use less sesame oil.
After making the sesame dressing, I tossed a serving of crispy blanched asparagus in a bowl with the sesame dressing and a spoonful of silken tofu (softened tofu). With just a quick mix and a sprinkle of golden roasted sesame seeds, I was able to enjoy asparagus with white dressing at home.
Liz Fall adds leftover sesame dressing to boiled buckwheat, sliced asparagus, green beans, and radishes.
Now that I have more sesame dressing recipes than I need, I can continue to explore combining them with other ingredients. First, I tried it with lightly boiled green beans. Delicious! Next, I boiled the buckwheat, added the remaining sesame dressing, and added sliced asparagus, green beans, and a few radishes. Blanchard shared his one recipe and reminded us that ordinary ingredients can make great dishes.
Asparagus with white sesame sauce
Bar Sukeban recipe by Chef Jacqueline Blanchard
For 4 people
Soft/silken tofu 8 oz.
1 bunch asparagus (or use green beans instead)
4 daikon radish (thinly sliced)
taste with salt
sesame dressing
*Note: This recipe yields enough for 8 people and can be saved for later use.
6 tablespoons sesame seeds (add seeds for garnish)
6 tablespoons of sesame paste (tahini can also be substituted)
3 tablespoons rice vinegar
4 tablespoons soy sauce
4 tablespoons white sesame oil (instead of roasted sesame oil)
2 tablespoons sugar
1. Drain tofu and place on a plate wrapped in paper towels to drain. Save it for later use.
2. Remove the tough parts of the asparagus and cut diagonally into thirds.
3. Once the asparagus is lightly cooked, place ice and water in a medium bowl to use as an ice bath for the asparagus.
4. Boil water in a pot, add salt, add cut asparagus and boil gently for about 3 minutes. Drain the asparagus and add to the prepared bowl of ice water to stop the cooking and keep it crunchy. Remove from cold water and pat dry.
5. Make sesame dressing by combining sesame seeds, ground sesame paste, rice vinegar, soy sauce, sesame oil, and sugar in a food processor.If it’s too thick, add a few drops of water to dilute it.
6. To serve: In each bowl, add the blanched asparagus, 1 tablespoon of sesame dressing, and 1 tablespoon of tofu, and toss well to coat the asparagus with the dressing and tofu. Garnish the asparagus with white dressing and some thinly sliced radish and roasted sesame seeds.
