Japanese Sesame Dressing
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).