Japanese sesame sauce is so versatile! It’s a delicious salad dressing, the perfect dipping sauce for dumplings, an amazing sauce for meats, fish, or vegetables, and great on chilled summer noodles too! It has a very addictive slightly sweet, nutty flavour. You can buy it at the store, but it’s so easy to make – why expose yourself to all of those preservatives?
How to make Japanese sesame sauce
This sauce could not be much easier to make. Simply grind up the sesame seeds (instructions below), then whisk all of the ingredients together in a bowl. It’s that easy! Don’t buy the pre-ground sesame seeds from the store – you won’t get the same fresh flavour.
The flavour of this salad dressing is so nice that it can make even the most simple salad super tasty. Pictured below, I just have it with butter lettuce, thinly sliced cucumbers and radishes (I used a Japanese mandolin to do the thin slices), and a few pinches of white sesame seeds sprinkled on top. It was delicious!
Check out this sauce featured in my tasty sesame cucumber hand rolls. Such a scrumptious snack! I was inspired by having the same dish at a local hand roll restaurant before it shut down. It’s such a delicious combination.Print
A delicious and versatile Japanese sauce that has a slightly sweet, nutty flavour that you will love. Perfect as a salad dressing, a dipping sauce for dumplings, a sauce on meats, fish, or vegetables, and tossed into chilled summer noodles. And so easy to make!
4 tbsp white sesame seeds (not roasted)
2 tbsp low fat mayonnaise
1.5 tbsp sugar
1.5 tbsp soy sauce
2 tsp white miso paste
1.5 tsp white vinegar
1 tsp sesame oil
1 tsp sake (see note for substitutions)
Grind the sesame seeds using a food processor or mortar and pestle. If you have neither, see note below.
Add all ingredients to one bowl and whisk together.
It’s that easy!
You could alternatively grind the sesame seeds by putting them into a zip bag on a cutting board, and smash them with a blunt object until the hulls are broken apart. A great way to vent some frustration 😉
Sake can be substituted with an equal amount of dry sherry. If you prefer to exclude alcohol, you can use a mixture of one part rice wine vinegar to three parts water.
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