Make golden sesame paste part of your pantry and you'll never look back. Here are two easy recipes where this magical ingredient really shines.
Fill the base of your Mushi Nabe with water, insert steamer, cover with lid and set over medium heat over a gas flame. Sift together the flour, baking powder and salt in a bowl. Set aside. Melt the butter in a small saucepan over low heat. Remove from the heat and let it cool down slightly. In a separate bowl, whisk together the egg, sugar, and sesame paste until smooth. Gradually whisk in the butter and then the heavy cream, combining thoroughly. Fold in the flour mixture gently until incorporated. Divide the batter into individual bowls (Breakfast Bowls work well here!) or a cake mold. Place the bowls in the Mushi Nabe, cover, and steam for 14 to 16 minutes, or until a cake tester comes out clean.
Bring a large pot of water to a boil, add noodles and cook until just tender (read the cooking time on your noodles.) Drain and rinse in cold water. Toss in a splash of sesame oil and set aside. Meanwhile, whisk together the sesame oil, shoyu, lime juice, golden sesame paste
, peanut butter, brown sugar, ginger, garlic, and chili crisp. Toss the noodles with the sauce and garnish with cucumbers, scallions, and sesame seeds.