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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 using a mortar and pestle or a food processor (see note below if you have neither), 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)
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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