Shoyu Dip With Sesame Crunch from “Cook Real Hawai’i”

Serves 4 to 6

In “Cook Real Hawai’i” (Clarkson Potter), Sheldon Simeon compares shoyu dip to the islands’ equivalent of ranch dressing: served at family get-togethers and casual hangouts with chips, crackers and cut raw vegetables. Lemon-infused olive oil keeps it from tasting too heavy, and a topping of pantoasted sesame seeds with sugar and salt gives each bite a snacky, earthy crunch.

For the dip

1 cup mayonnaise 2 tablespoons shoyu (soy sauce) 2 teaspoons Lemon Olive Oil (recipe follows) 1½ teaspoons finely grated lemon zest (from 1 lemon)

3 teaspoons toasted sesame oil

Freshly ground black pepper 2 tablespoons roasted sesame seeds 1 tablespoon sugar

½ teaspoon kosher salt

2 pounds assorted vegetables (see Note), cut into 3-inch spears, for serving

In a small bowl, whisk together the mayonnaise, shoyu, lemon oil, lemon zest, and 2 teaspoons of the sesame oil. Season to taste with pepper and transfer the mixture to a serving bowl. Drizzle with the remaining 1 teaspoon sesame oil.

Heat a small nonstick skillet over medium heat. Add the sesame seeds, sugar, and salt. Cook, stirring constantly, until the sugar has melted and has caramelized around the sesame seeds, 2 to 3 minutes. Remove this from the pan to a plate, let cool, then crush it up and sprinkle over the dip. Serve with your assortment of vegetables.

Note: Eat the dip with whatever vegetables are on hand—carrots, radishes, watercress, green beans, cabbage, celery, tomatoes, broccoli, cauliflower, asparagus, eggplant, squash, etc.—either raw, blanched, steamed, or roasted. Chill them before serving.

For the lemon olive oil

4 lemons, thoroughly scrubbed in hot water

2 cups extra-virgin olive oil

Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. (Reserve the lemon flesh and juice for another use.) Combine the zest strips and olive oil in a saucepan and simmer over very low heat for 15 minutes, stirring occasionally. If any bubbles appear, even on the side of the pan, reduce the heat or briefly remove the pan from the heat. Let the oil cool to room temperature while the zest strips are left in to steep (about an hour will do). Strain out the zest and transfer the lemon oil to a clean jar or sealable container. Makes two cups. Store in a cool, dark place. The oil will keep for about 1 month on the shelf, or for several months in the fridge (just be sure to bring it up to room temperature before using).

Kevin J. Miyazaki