Persimmons with Kinako Dressing and Black Sesame Salt
A simple and delicious tapas dish of sweet persimmons served with a savory sesame soybean powder dressing from State Bird Provisions
Ingredients
- 6 ripe Fuyu persimmons peeled and cut into chunks
Dressing
- 1/2 cup kinako roasted soybean flour, plus more for sprinkling
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 cup plus 1 tablespoon grapeseed oil or substitute canola oil
- 1/4 cup plus 1 tablespoon toasted sesame oil found in most Asian stores
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons Black Sesame Salt
Black Sesame Salt
- Makes about 1/4 cup
- 1/4 cup pre-toasted black sesame seeds
- 1/4 teaspoon flaky sea salt
Instructions
Dressing
- Combine the kinako, kosher salt, and ground ginger in a medium bowl and stir well. Slowly pour in the oil, sesame oil, and vinegar, whisking constantly until the dressing is well combined. It helps to let it sit just a bit for the powder to absorb liquid.
- Pour the dressing in shallow serving bowls, arranging the persimmons on top, and sprinkle on the black sesame salt and a generous pinch of kinako. Serve immediately.
Black Sesame Salt
- Combine the sesame seeds and salt in a mortar and pound until the mixture resembles coarsely ground black pepper.
- Transfer to an airtight container and store in a cool, dry place for up to 2 weeks.