Since my son loves Japanese sesame dressing, I keep making different versions and this particular dressing is actually my husband’s favorite. I wrote down the recipe so that I can make it again, but usually I keep altering the recipe to see if I can improve it. He likes this particular one because he likes the taste of vinegar in it (so yes, it may be a little sour for some of you). Some sesame dressing is too creamy (more mayonnaise) and he doesn’t like it too much. This dressing on the other hand has just enough mayonnaise to be called “sesame dressing”. I’m happy because it’s healthier version by using less mayo. You might want to add more mayo if you prefer the dressing to be more creamy. Maybe in the future I’ll share another version but for now this is my family’s favorite version.
Cooking Time: <15 minutes
Yield: 2-3 servings
3 Tbsp. white sesame seeds
2 Tbsp. Japanese mayonnaise
2 Tbsp. rice vinegar (reduce the amount if you prefer less sour)
1½ Tbsp. soy sauce
1 tsp. sugar
½ tsp. mirin
½ tsp. sesame oil
A pinch of salt
1. Put sesame seeds in a frying pan and roast them on low heat until 2-3 sesame seeds starts jumping (similar to popcorn). Remove from the heat immediately.
2. Put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle while they are hot. If you don’t have a Japanese grinder any other spice grinder will do. It’s up to you how fine/coarse you want to grind the sesame seeds. Keeping the sesame seeds a bit coarse gives the salad more texture when eating, similar to adding nuts.
3. Combine all in a bowl and whisk everything together or use food processor to mix. I can make about 100 ml with this recipe.