Japanese Sesame Dressing

Published: 06/22/2016
Updated: 12/20/2019
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Sesame-dressing

My favourite dressing to put on salads is sesame dressing, in particular, Japanese sesame dressing. It has such a delicious flavour that makes salad taste amazing. It’s an easy dressing to make and it can last in the fridge for up to a week! Plus it’s also healthy and doesn’t contain any of the bad preservatives and additives that store-bought dressing does!

Sesame-dressing

I like to pack this dressing in a little container and take it to work then pour it over my salad at lunch, otherwise the salad goes soggy and the crispy noodles are no longer crispy. The dressing goes best with an asian chicken salad, but it also tastes great on just a plain salad with various vegetables and whatever other ingredients you have. I don’t know how well it would go with beef or fish because I’ve never tried it with those. It goes best with chicken I think. But you can definitely try the dressing on whatever salad you like. I hope you enjoy!

Sesame-dressing

Japanese sesame dressing 胡麻ドレッシング

5 from 4 votes
This yummy Japanese sesame dressing is rich and creamy with a sesame nutty flavour. It’s a favourite of Japanese people’s and it goes with every salad.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 1

Ingredients

  • 2 tbs white sesame seed paste
  • 1 tbs Japanese mayonnaise
  • 1 tbs rice vinegar
  • 1 tbs soy milk or milk
  • 1/2 tbs mirin
  • 1/2 tbs sugar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp roasted sesame seeds

Instructions

  • combine all ingredients in a bowl and mix them well.
  • I used Japanese motor to grind the roasted sesame seeds then add rest of the ingredients and mix.

Notes

If you are unable to access to white sesame seed paste, it can be replaced with tahini
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Nutrition

Calories: 359kcal · Carbohydrates: 16g · Protein: 6g · Fat: 31g · Saturated Fat: 4g · Cholesterol: 5mg · Sodium: 506mg · Potassium: 137mg · Fiber: 1g · Sugar: 8g · Vitamin A: 60IU · Vitamin C: 2.3mg · Calcium: 63mg · Iron: 1.3mg
Author: Shihoko | Chopstick Chronicles
Course: condiments
Cuisine: Japanese
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Shihoko Ura of Chopstick Chronicles
About The Author

Shihoko Ura

Shihoko Ura is a Japanese home cook and cookbook author with a passion for food and photography. She shares her authentic and beloved recipes with step-by-step guides and helpful tips so you too can make delicious Japanese food at home. Her recipes have featured in The Japan Times, Buzzfeed, and Country Living.

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Questions and Reviews

  1. 5 stars
    Made this with Tahini but it was a little bitter so increased the sugar slightly. My son said it is better than the store-bought one 🙂

    Reply

    1. Hi KL, Mayonnaise made from egg yolk and oil, not from whole egg. I usually use Kewpie brand Japanese mayonnaise. You can get them from Asian/Japanese groceries or supermarket. It is popular mayonnaise nowadays, I can get it from major supermarket in Australia. Also you can get Kewpie Mayonaise from Amazon

      Reply