Shoyu Dip with Sesame Crunch

This is a simple and delicious dip that you can put almost anything in, but is a wonderful foil for fresh vegetables of every sort. It comes from Sheldon' Simeon's Cool Real Hawai'i, a cookbook I highly recommend for both the stories and the recipes, and his restaurant on Maui, Tim Roof, is a must eat at place on the island, being bot very affordable and exceptionally delicious. My friend who introduced me to it has an Airbnb experience that includes a cheese and charcuterie spread and this is in constant rotation. It is both a little bit unique and quite delicious. For the Shoyu Dip With Sesame Crunch: 1 cup mayonnaise 2 tablespoons shoyu (soy sauce) 2 teaspoons Lemon Olive Oil (recipe follows) 1 1/2 teaspoons finely grated lemon zest (from 1 lemon) 3 teaspoons toasted sesame oil Freshly ground black pepper 2 tablespoons roasted sesame seeds 1 tablespoon sugar 1/2 teaspoon kosher salt 2 pounds assorted vegetables for serving For the Lemon Olive Oil: 2 lemons, thoroughly scrubbed in hot water 1 cup extra-virgin olive oil In a small bowl, whisk together the mayonnaise, shoyu, lemon oil, lemon zest, and 2 teaspoons of sesame oil. Season to taste with pepper and transfer the mixture to a serving bowl. Drizzle with the remaining 1 teaspoon sesame oil. Heat a small nonstick skillet over medium heat. Add the sesame seeds, sugar, and salt. Cook, stirring constantly, until the sugar has melted and has caramelized around the sesame seeds, 2 to 3 minutes. Remove this from the pan to a plate, let cool, then crush it up and sprinkle over the dip. Serve with your assortment of vegetables.