Creamy Japanese Sesame Dressing (Goma Dressing)

재료

2 tbsp white sesame seeds, toasted

2 tbsp Japanese mayo (like Kewpie) or regular mayo

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp mirin (or 1 tsp sugar + 1 tsp water)

1 tsp sesame oil

1–2 tsp sugar (adjust to taste)

1–2 tbsp water (to thin, as needed)

Optional Add-ons:

1/2 tsp grated garlic or ginger

A small splash of dashi stock or milk for extra smoothness

방향

Toast sesame seeds in a dry pan over medium heat until fragrant (2–3 mins). Let cool slightly.

Grind toasted sesame seeds using a mortar & pestle or food processor until they become a coarse paste.

Mix in all other ingredients until smooth and creamy.

Add water a bit at a time until the consistency is pourable.

Store in the fridge for up to 5 days.

Serving ideas:

Over shredded cabbage or mixed greens

As a dip for steamed vegetables

With cold soba noodles or grilled chicken

노트

Common Vegetables in Japanese Salads:

Lettuce – Usually iceberg or romaine, used as a base.

Cabbage – Often finely shredded; green or red cabbage.

Carrots – Julienned or shredded.

Cucumbers – Thinly sliced or julienned; often Japanese or Persian varieties.

Daikon Radish – Shredded or thinly sliced; adds a crisp, peppery element.

Tomatoes – Cherry tomatoes or sliced regular tomatoes.

Green Onions (Scallions) – Thinly sliced, sometimes used as garnish.

Seaweed (Wakame) – Rehydrated seaweed is often added for texture and umami.

Edamame – Shelled or in pods, sometimes tossed into mixed salads.

Corn – Sweet corn kernels are common in casual or fusion-style Japanese salads.

Avocado – Often used in modern or fusion dishes, especially with seafood.

Dressings:

Ginger dressing – Tangy, slightly sweet, and savory.

Sesame dressing – Rich, nutty, made with toasted sesame seeds and sometimes miso.

Ponzu sauce – Citrus-based soy sauce, used lightly.

Soy sauce–based vinaigrettes – Often mixed with rice vinegar and oil.