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Nonas Japanese Creamy Sesame Salad Dressing

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Ingredients

Adjust Servings:
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

Nutritional information

31.9
Calories
21 g
Calories From Fat
2.4 g
Total Fat
0.3 g
Saturated Fat
1.5 mg
Cholesterol
166.8 mg
Sodium
2.4 g
Carbs
0.1 g
Dietary Fiber
1.1 g
Sugars
0.3 g
Protein
4 g
Serving Size

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Nonas Japanese Creamy Sesame Salad Dressing

Features:
    Cuisine:

    Excellent, with a few minor adjustments: used 1/2 tsp kosher salt, no MSG, and added 1/8 C kyoto miso (added depth). Added a little splash of water (miso thickened it a bit). Used on tofu salad (tofu chunks, bean sprouts, romaine lettuce, julienned cucumber and red bell pepper, sthredded carrot, and furikake). Delicious! Would be great on Chinese chicken salad, or soba noodle salad too.

    • 35 min
    • Serves 20
    • Easy

    Ingredients

    Directions

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    Nona’s Japanese Creamy Sesame Salad Dressing,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,Excellent, with a few minor adjustments: used 1/2 tsp kosher salt, no MSG, and added 1/8 C kyoto miso (added depth). Added a little splash of water (miso thickened it a bit). Used on tofu salad (tofu chunks, bean sprouts, romaine lettuce, julienned cucumber and red bell pepper, sthredded carrot, and furikake). Delicious! Would be great on Chinese chicken salad, or soba noodle salad too.,Thank you SO much for posting this! It’s absolutely perfect. After making a batch as described (delicious), I tried a variation with slightly healthier ingredients. It came out amazingly well also. No guilt!!!! (well, less guilt anyway)I substituted: organic vegennaise for the mayo ( i.e egg and processed oil free), agave nectar for the sugar ( i.e. no refined sugars; a little more than 1/2 the amount, since agave is so damn sweet), and no Ajinomoto (MSG). I also used organic soy sauce and tahini. YUM!


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    Steps

    1
    Done

    Blend All Ingredients Thoroughly and Refrigerate. Keeps For 2 to 3 Weeks in Refrigerator.

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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