Ingredients
- ½ cupwhite sesame seeds (toasted)
- ½ cupjapanese kewpie mayo (substitute with regular mayo)
- 4 tspsugar (adjust to taste)
- 4 tsplow-sodium soy sauce (if using regular soy sauce, reduce amount by half then adjust to taste)
- 2 tbsprice vinegar (unseasoned)
- 2 ½ tbsproasted sesame oil
Directions
- 1
Heat a shallow pan over medium-low heat. Add the sesame seeds and spread them out evenly across the pan. Toast for 3 to 5 minutes, constantly stirring to prevent the sesame seeds from burning. Once the sesame seeds are slightly browned and fragrant, transfer them to a spice grinder or mortar and pestle. Grind into a fine powder then transfer to a small mixing bowl.
- 2
In the bowl with the ground sesame seeds, add Japanese kewpie mayo, sugar, low-sodium soy sauce, rice vinegar, and sesame oil. Mix until the dressing is well combined. Be sure to taste and adjust according to your preferences. For example, if you prefer a sweeter dressing, just add a bit more sugar.
- 3
Serve and enjoy with your favorite salads!
How to store
- 1
Transfer the dressing into a glass airtight container or jar. Store in the fridge for up to one week.