Doin' Dinner Dojo's Style
Lately I've been craving foods that are light and full of fresh flavors. Asian flavors in particular have been calling to me, and today I found myself daydreaming about the Soy Burger Dinner at Dojo's: A Dojo soy burger - with its crunchy coating and creamy interior - straddling a mound of steaming brown rice and a heap of crisp salad greens, everything bathed in that creamy, luscious carrot-tahini dressing... *sigh* I want.
So, I decided to try my hand at recreating this at home.
Now, I'm not even going to wager a guess at how they make that soy burger of theirs; so on top of my brown rice and salad greens, I'll be laying a Boca Chik'n Patty. But I did my best to duplicate that carrot-tahini dressing - unarguably the most crucial element to that entire dish - and while my home version doesn't taste exactly like Dojo's, it does taste pretty damn good.
I started with a sort of base recipe, and then I tweaked it a little here or there... so naturally I don't really know for sure how much of each ingredient I used. But here's what I did:
Carrot-Tahini Dressing
3 small carrots, peeled and chopped
1/4 small red onion, chopped
1 small clove garlic, minced
huge chunk of ginger (2-1/2 to 3 inches long), peeled and grated
3 Tbsp. rice wine vinegar
1 Tbsp. dark sesame oil
1 Tbsp. soy sauce
3 Tbsp. water
1/4 cup tahini (approximately; I added this in stages, so I really have no clue how much was ultimately used)
Place all ingredients except the tahini in food processor; process until smooth. Add tahini, and process until incorporated. If mixture is too thick, add water a teaspoon at a time until desired consistency is achieved; likewise, if it's too thin, add tahini a tablespoon at a time until it is to your liking. Add more vinegar, soy sauce, and/or sesame oil to taste.
I'm gonna go eat now! :oD
So, I decided to try my hand at recreating this at home.
Now, I'm not even going to wager a guess at how they make that soy burger of theirs; so on top of my brown rice and salad greens, I'll be laying a Boca Chik'n Patty. But I did my best to duplicate that carrot-tahini dressing - unarguably the most crucial element to that entire dish - and while my home version doesn't taste exactly like Dojo's, it does taste pretty damn good.
I started with a sort of base recipe, and then I tweaked it a little here or there... so naturally I don't really know for sure how much of each ingredient I used. But here's what I did:
Carrot-Tahini Dressing
3 small carrots, peeled and chopped
1/4 small red onion, chopped
1 small clove garlic, minced
huge chunk of ginger (2-1/2 to 3 inches long), peeled and grated
3 Tbsp. rice wine vinegar
1 Tbsp. dark sesame oil
1 Tbsp. soy sauce
3 Tbsp. water
1/4 cup tahini (approximately; I added this in stages, so I really have no clue how much was ultimately used)
Place all ingredients except the tahini in food processor; process until smooth. Add tahini, and process until incorporated. If mixture is too thick, add water a teaspoon at a time until desired consistency is achieved; likewise, if it's too thin, add tahini a tablespoon at a time until it is to your liking. Add more vinegar, soy sauce, and/or sesame oil to taste.
I'm gonna go eat now! :oD