Give your salads a Japanese twist with this popular Japanese "goma" sesame dressing. Delicious, creamy and nutty, this dressing is perfect for drizzling over salad or using as a dipping sauce. You only need a few simple ingredients and it's ready in minutes!
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Japanese Salad Dressing
When it comes to salad dressings in Japan, sesame dressing is the most popular by far! Not only is it delicious, but it's also versatile and can be used on all kinds of salads. It can even be used on noodles or as a dipping sauce.
Sesame dressing is called "goma" dressing (ごまドレッシング) in Japanese and when it comes to flavour, it basically ticks every box. It's creamy, nutty, slightly tangy and packed with umami!
Even though the bottles of sauce are cheap and easy to find in Japanese supermarkets, I noticed that it's pretty expensive abroad. Fortunately, it's cheap to make and home, and it's super easy too!
Sesame dressing has a strong sesame taste, and we achieve that flavour by doing the following things:
- Toasting the sesame seeds (for extra flavour)
- Grinding the seeds
- Adding sesame oil
You can toast the sesame seeds in a dry frying pan, it only takes a few minutes and makes the world of difference! You can also use sesame seeds that have already been toasted and grinded. In Japanese, ground sesame seeds are called surigoma (すりごま).
When using whole sesame seeds, I usually grind the seeds in a mortar and pestle, you can also use a food processor or coffee grinder if you're making a large batch.
Here are the other ingredients used to make the delicious and complex taste of Japanese sesame dressing:
- Japanese Mayonnaise for creaminess (I use Japanese brand, Kewpie.)
- Rice vinegar adds a subtle tanginess (I use Marukan rice vinegar)
- Sugar for sweetness
- Soy sauce for saltiness and umami (I use Kikkoman)
And that's it! With these ingredients, this delicious dressing will be ready to enjoy in less than 10 minutes!
Watch my step by step video "How to Make Japanese Sesame Dressing"
Once made, store your sesame dressing in an airtight container in the fridge. I recommend using it up in 1-2 weeks.Print