Update: Photos updated in November 2013
Today’s recipe Sesame Dressing was one of the readers’ request a while ago. Since my son loves Japanese sesame dressing, I keep making different versions. 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.
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- 3 Tbsp. roasted white sesame seeds
- 2 Tbsp. Japanese mayonnaise
- 2 Tbsp. rice vinegar
- 1 1/2 Tbsp. soy sauce
- 1 tsp. sugar
- 1/2 tsp. mirin
- 1/2 tsp. [sesame oilhttp://justonecookbook.com/pantry/sesame-oil/]
- Put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start popping, remove from the heat.
- Grind the toasted sesame seeds with a motor and pestle until smooth.
- Combine all the ingredients in a bowl and whisk everything together. Drizzle on top of a simple salad of ice burg lettuce topped with tomatoes, boiled eggs, wakame, and corn. You can keep the dressing in the refrigerator for up to a week.