Ok, this is not authentic, but it’s a very quick and easy approximation to the delicious horenso no goma ae I always have to order at Japanese restaurants. The classic recipe calls for boiled sake and hand-ground sesame seeds, but hello, it’s Tuesday.
I am obsessed with few things in life, but duck and dumplings are definitely two of them. While shopping for ingredients to make dumplings the other evening, I had the GENIUS idea to combine the two. Even more brilliant, I got my friends to help make them! They didn’t quite turn out quite as prettily as my usual dumplings (I’ve had a lot of practice) but it was great fun. We also made some spinach and tofu Ladakhi mokmok (aka momos in Tibet or Nepal), which I’ll post separately for the vegematarians 🙂