Note: I like to make this several hours to a few days in advance. The flavor will develop nicely as it sits.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 10
Author: Mirlandra Neuneker
Ingredients
8ozcream cheesesoftened
1/2tsp.granulated garlic
1 1/2tsp.ginger
1tsp.soy sauce
2tsp.Yoshida sauce
1Tbsp.green onionminced very fine
1/2tsp.fresh coarsely ground black pepper
1/2tsp.brown sugar
1/4tsp.sesame oil
1/3cuptoasted sesame seeds to coat
Sesame rice crackers for serving
Instructions
In a stand mixer or by hand whip softened cream cheese until it is fluffy. Add everything else except the sesame seeds and beat until combined.
Scoop the cheese mixture unto a big piece of plastic wrap. Use the wrap to protect your hands while you form a ball from the mixture. Refrigerate until chilled through and firm.
Remove from plastic wrap and roll ball in the sesame seeds to coat. Serve with rice crackers for the best flavor.