JAPANESE SALAD DRESSING SESAME RECIPES

Name: Nona's Japanese Creamy Sesame Salad Dressing
Prep time: 15 min
Total time: 15 min
Yield: 20 serving(s)
Ingredients: 1/2 cup mayonnaise; 1 tablespoon soy sauce; 2 tablespoons mirin; 1 tablespoon sugar or 1 tablespoon sugar substitute; 1 tablespoon sesame paste or 1 tablespoon tahini; 1 tablespoon sesame seeds, 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 kosher salt; 1/2 teaspoon ajinomoto (accent) (optional); 1 -2 dash Tabasco sauce (optional); 1/2 teaspoon black pepper

NONA'S JAPANESE CREAMY SESAME SALAD DRESSING RECIPE - FOOD.COM

Nona's Japanese Creamy Sesame Salad Dressing Recipe - Food.com image

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

Total Time 15 minutes

Prep Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon sugar or 1 tablespoon sugar substitute
1 tablespoon sesame paste or 1 tablespoon tahini
1 tablespoon sesame seeds, 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 kosher salt
1/2 teaspoon ajinomoto (accent) (optional)
1 -2 dash Tabasco sauce (optional)
1/2 teaspoon black pepper

Steps:

Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.

Nutrition Facts : Calories 31.9, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 1.5, SodiumContent 166.8, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 1.1, ProteinContent 0.3

NONA'S JAPANESE CREAMY SESAME SALAD DRESSING RECIPE - FOOD.COM

Nona's Japanese Creamy Sesame Salad Dressing Recipe - Food.com image

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

Total Time 15 minutes

Prep Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon sugar or 1 tablespoon sugar substitute
1 tablespoon sesame paste or 1 tablespoon tahini
1 tablespoon sesame seeds, 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 kosher salt
1/2 teaspoon ajinomoto (accent) (optional)
1 -2 dash Tabasco sauce (optional)
1/2 teaspoon black pepper

Steps:

Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.

Nutrition Facts : Calories 31.9, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 1.5, SodiumContent 166.8, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 1.1, ProteinContent 0.3

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