Featured Comment:
“Extremely good recipe. I had to triple the recipe for my family. Thank you.”
– Kerry Berger
What is Japanese Sesame Dressing?
Japanese sesame dressing, known as “goma dressing (ごまドレッシング)” in Japanese, is a thick and creamy dressing made with ground sesame seeds, mayonnaise, rice vinegar, sugar, soy sauce, and sesame oil.
These 6 simple and accessible ingredients come together to make a rich, tangy, and decadent salad dressing like no other!
Even though the bottles of dressing are cheap and easy to find in Japan, I noticed that they’re not so easy to find abroad and can sometimes be expensive. Fortunately, it’s cheap to make at home and super easy too!
How I Developed This Recipe
I’ve loved sesame dressing ever since I was a kid. Its rich and creamy texture makes every salad a special moment I look forward to.
Now, you’ll find lots of different versions of this dressing on store shelves across Japan, with their own unique flavors. In this recipe, I’m aiming to create the ultimate classic sesame dressing.
It’s really quick and easy to make, and it captures the essence of what first made me fall in love with sesame dressing!
Ingredients You Will Need
- Sesame seeds – known as “iri goma” in Japanese, white toasted sesame seeds are a must-have for this recipe! We will toast them again, but for the best flavor, buy them already toasted.
- Japanese mayonnaise – I recommend using Japanese-style mayonnaise for the perfect creamy, umami-rich taste. You can also make it with your usual mayonnaise, but the taste will be slightly different.
- Rice vinegar – for added tanginess. Apple cider vinegar is a great substitute.
- Sugar – caster or granulated sugar works best since it dissolves easily, even in cold liquid.
- Soy sauce – helps add balance to the sweetness and tanginess of the sauce.
- Sesame oil – not only adds a deeper sesame flavor but also helps thin out the dressing so that it becomes easier to pour.
The great thing about making your own salad dressing is that you can adjust it to suit your taste! If it’s too sweet, reduce the sugar. Needs more tang? Add a little extra vinegar. It’s totally up to you!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style Sesame Dressing at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Pour the sesame seeds into a dry, cold pan. I recommend not using a non-stick pan, as the seeds might scratch and damage it. Place on the stove over a medium-high heat.
Toast the seeds until golden and fragrant. I recommend swirling the pan around occasionally to prevent burning, and removing the pan from the heat as soon as they’re done.
If you’re making a small batch, grind the toasted sesame seeds into a fine powder using a mortar and pestle. (If you’re making a large batch, you can use a food processor to speed things up.)
Transfer the ground sesame seeds to a bowl and add the mayo, rice vinegar, sugar, soy sauce and sesame oil.
Mix everything together until the ingredients are evenly distributed.
Enjoy!
Jump to Full Recipe MeasurementsHow to Store
Once the sesame dressing ingredients are mixed together, they should be stored in a clean airtight container in the refrigerator and used within 1 week.
If you love this dressing, I recommend blitzing a large batch of sesame seeds to a powder and storing them in a cool dry place for up to 3 months, or in the fridge for up to 6 months. With ground sesame seeds in your pantry, this recipe goes from 10 minutes to 1!
If you make sesame dressing without mayonnaise, it can be kept for 2-3 weeks in the fridge.
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
If you don’t have the equipment to grind the sesame seeds, you can buy already ground sesame seeds called “surigoma” (すりごま). They should be available in well-stocked Japanese food stores.
Alternatively, you could use a coffee grinder, pepper mill, blender, or place them in a ziplock bag and use a rolling pin to crush them (although it will take a long time to make them a fine powder).
Of course! The flavor will be a little different, but it will still be delicious!
The taste will be a little different, but you can use apple vinegar.
White vinegar is a good alternative!
I hope you enjoy this Japanese Sesame Dressing recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Dressing Recipes
Japanese Sesame Dressing (Goma Salad Dressing)
Equipment
Ingredients
Small batch (serves 2)
- 2 tbsp toasted white sesame seeds
- 2 tbsp Japanese mayonnaise
- 1 tsp rice vinegar
- 1 ½ tsp sugar
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted sesame oil
Large batch (serves 16)
- 140 g toasted white sesame seeds
- 230 g Japanese mayonnaise
- 40 ml rice vinegar
- 4 tbsp sugar
- 40 ml Japanese soy sauce (koikuchi shoyu)
- 40 ml toasted sesame oil
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
Small batch (2 portions)
- Add 2 tbsp toasted white sesame seeds to a large dry pan.
- Toast the sesame seeds over a medium-high heat until fragrant and slightly golden. Shake the pan regularly and remove from the heat as soon as they're done to prevent burning.
- Grind the sesame seeds using a mortar and pestle until you have a fine powder.
- Pour the ground sesame into a container and add 2 tbsp Japanese mayonnaise, 1 tsp rice vinegar, 1 ½ tsp sugar, 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted sesame oil.
- Mix until well combined and enjoy!
Large batch (16 portions)
- Toast 140 g toasted white sesame seeds in a large dry pan until golden and fragrant, then pour into a food processor and blitz until they become a powder.
- Add 230 g Japanese mayonnaise, 40 ml rice vinegar, 4 tbsp sugar, 40 ml Japanese soy sauce (koikuchi shoyu) and 40 ml toasted sesame oil. Blitz again until all the ingredients are evenly distributed.
- Enjoy!
Video
Notes
- Store in an airtight container in the fridge for 1 week.
- The 2 servings batch doesn’t work in a food processor since the amount is too small. I recommend a food processor for large batches.
This was amazing! I made a big batch and enjoyed it on a chicken salad and later in the week on a cabbage and carrot salad. Delicious! Thank you for the recipe
Hi Paula.
Thank you for your kind words and generous rating, I’m glad you enjoyed the recipe! 🙂
I love how simple and delicious this recipe is!!! Thanks for sharing!!
Hi Alice,
My pleasure! Glad you liked the recipe 🙂 Thank you for the 5 star rating!
Extremely good recipe. I had to triple the recipe for my family. Yoroshiku onegaiitashimasu. Thank you.
Thank you so much! Glad your family enjoyed it 🙂
j adore cette recette, merci beaucoup pour le partage
peut-on vous suivre avec des newsletter ?
Hi Anita,
Merci ! Je suis ravi d’apprendre que cela vous plaît ! Vous pouvez me suivre via la newsletter ici ! (https://sudachi.kit.com/5c166f80ba)
Yuto
Hello
Will like to know when you make a big batch with mayonaise, how long it will keep in the refrigerator,!! Thanks and I really enjoy all your recipes.
Hi Mikael,
Thank you for your question! Once the dressing ingredients are mixed together, if you store it in a clean airtight container in the fridge for about a week (mainly because this recipe contains mayo).
As an alternative option, I recommend blitzing a large batch of sesame seeds to a powder and storing them in a cool dry place for up to 3 months, or in the fridge for up to 6 months. With ground sesame seeds ready, this recipe goes from 10 minutes to 1!
I hope this answer helps!
Yuto