Japanese Sesame Dressing
This Japanese Sesame Dressing is one of my all-time Favourite dressings. Creamy, nutty, and irresistibly rich, it’s made with toasted sesame seeds, soy sauce, rice vinegar, and a touch of sweetness for balance. Perfect for salads, veggies, or as a drizzle over grilled meats, this restaurant-style classic will take your dishes to the next level. It’s simple to make and packed with bold, savoury flavour, perfect for every kitchen!
Equipment
- Spice grinder or mortar and Pestle
Ingredients
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp white sesame seeds toasted
- 2 tbsp Japanese mayo substitute: regular mayo
- 1½ tsp soy sauce
- 1 tsp mirin
- ½-1 tsp sugar adjust to taste
- ½-1 tbsp water optional - used to thin out dressing if desired
Instructions
- Toast sesame seeds in a frying pan on low heat until you hear a few start to pop, then remove from heat.
- Using a spice grinder, bullet or mortar and Pestle grind the toasted sesame seeds into a paste.
- Add all ingredients to a bowl and whisk (or jar and shake well)
- Keep in refrigerator until ready to use
Notes
- Storage: Store left over dressing in airtight container and refrigerated for up to one week.
- Adjust the Consistency: If the dressing is too thick, add a small amount of water or more rice vinegar to reach your desired consistency.
- Great for Marinades: This dressing can double as a marinade for grilled chicken, tofu, or vegetables.
- Shake Well Before Use: The ingredients may separate over time, so be sure to shake or stir well before each use.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife