Japanese sesame seed dressing
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Creamy Japanese Sesame Seed Dressing

This homemade Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.

This creamy Japanese sesame seed dressing has become one of their favorite dressing of all time. Japanese cuisine is one of the kids favorite kinds of food. We often get Japanese food and along with that comes that delicious Japanese salad. My kids love that dressing, so I had to make it at home for them. I am sure once you try it, you will enjoy it just as much as we do.

Make it and keep it in the fridge for up to 4 weeks. It stays fresh and delicious for that long – if you manage to not consume it all before then that is.

The ingredients for Japanese sesame seed dressing

Here are the ingredients that make this delicious creamy Japanese sesame seed dressing.

Dressing ingredients
Dressing ingredients

You will need:

  • 1/4 cup mayonnaise (veganaise for vegan version)
  • 1/4 cup sesame seed paste (tahini)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seed oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 2 tablespoons sugar
  • 2 tablespoons water (or more as needed)

Making Japanese sesame seed dressing is so simple. It’s just a matter of mixing everything together and voila! You have a beautiful creamy dressing that you can enjoy any day of the week.

I use my Japanese sesame seed dressing with various salads. It’s so delicious that it can be combined with so many vegetables and it will taste great with them.

Dressing in blender
Dressing in blender

I use a hand blender but you can use a full sized blender if you prefer. First thing to do is grate the ginger. I don’t peel my ginger, but if you prefer, you can scrape off the peel using a small knife or a spoon. Scrapping is the best way to remove the skin. Ginger peel is so soft that it easily scrapes off.

Add all of the ingredients into the blender and blend. It takes a little bit of time to mix everything together – depending on the consistency of your tahini. Some tahini is softer than others, so how quickly everything comes together will depend on that. If it’s too thick, add water as you go to thin it out a little. If your tahini is of a thinner consistency, then add less water.

I start with adding 2 tablespoons of water to the blender and then add more as or if needed. This is a better way to get the consistency you desire.

Dressing in jar
Creamy Japanese sesame seed dressing in jar

Enjoy this dressing with a regular lettuce salad or with my edamame mango salad.

Creamy Japanese Sesame Seed Dressing

Course: Salad, SideCuisine: JapaneseDifficulty: Easy
Servings

24

servings
Prep time

9

minutes
Calories

29

kcal
Total time

10

minutes

This home made Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.

Ingredients

  • 1/4 cup mayonnaise (veganaise for vegan version)

  • 1/4 cup sesame seed paste (tahini)

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame seed oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon grated ginger

  • 2 tablespoons sugar

  • 2 tablespoons water (or more as needed)

Directions

  • Grate the ginger – scrape off the skin / peel if needed. The peel is soft enough that not peeling the ginger works just as well.
  • Add all the ingredients to a hand blender or a regular full sized blender and blend.
  • Depending on the consistency of your tahini, add more water as needed. If the consistency is runny, you might not need too much water. If the tahini you use is thicker, then you might need more than 2 tablespoons of water.
  • Enjoy with a variety of salads, including my edamame mango salad. Store in the fridge for up to 4 weeks.

– Check out other side recipes here.

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