Japanese Creamy Sesame Salad Dressing Recipe #252395
My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I tasted it, tasted it, and tasted it and came to a conclusion that it's a commercial based salad dressing with raw eggs, very sharp vinegar taste reminiscent of kewpie mayonnaise taste and something else I could not pinpoint. That salad dressing is good, but when you taste it by itself, I realize there were lots of stablizers, preservatives, and chemical taste that I did not like. But still, I had to come up with something for Dad because he was paying $5 for a cup of this dressing and he was going through it quickly. This is my rendition and I think much tastier one that I am proud of. You can easily grind roasted sesame seeds in coffee grinder for 1 second or you can mortar and pestle. It should only be partially ground
by Rinshinomori
15 min | 15 min prep
SERVES 20
- 1/2 cup mayonnaise
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar or sugar substitute
- 1 tablespoon sesame paste or tahini
- 1 tablespoon sesame seed, roasted and partially ground
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 3/4 teaspoon salt
- 1/2 teaspoon ajinomoto (accent) (optional)
- 1-2 dash Tabasco sauce (optional)
- 1/2 teaspoon black pepper
- Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.
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5 stars