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Japanese Sesame Dressing

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Member since 2014

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3 Tbsp. roasted white sesame seeds
2 Tbsp. Japanese mayonnaise
2 Tbsp. rice vinegar
1½ Tbsp. soy sauce
1 tsp. sugar
½ tsp. mirin
½ tsp. 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.

Pairs Well With


This particular dressing is actually my fiance'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).

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