Roy Choi

1. Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar.
2. Halve the kiwifruits, and use a spoon to scoop out the flesh.
3. Add the flesh to the blender, and toss out the skins.
4. Add the remaining ingredients, and purée the mixture on high speed just until a smooth sauce forms, about 10 seconds.
5. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week

Combine all of the ingredients in a large mixing bowl.

Whisk or stir them until they’re well mixed.

Adjust the seasoning to taste, and add a little water if you want the sauce to be mellower in flavor.

Pour the sauce into a sealable jar or container, and store it in the refrigerator for up to 3 months.

Use the side of a spoon to scrape the skin from the ginger, then roughly chop the knob into thin discs.

Add the ginger discs to a clean blender jar, along with the rest of the ingredients.

Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds.

Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.