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Japanese Goma Dressing

Few weeks ago, Sis brought our Dad out for some shopping therapy and they ended with dinner at a Japanese restaurant in town. Ever since, Dad has been raving about this salad with “special sauce”, where he cleaned up two bowls of it at a go. Now, Dad has never been a fan of salad (In fact, who is? Unless we are on a diet…okok I speak for myself only) so I was really curious to what kind of sorcery the chef performed on that salad.
When I found out the “special sauce” was in fact Japanese Goma Dressing (“Goma” means sesame in Japanese), I could instantly relate to his joy in devouring that salad. There’s something about the creamy, sweet and tangy taste that one just can’t get enough of.

Making your own goma dressing is surprising easy, not to mention healthier (sans stabilizers and preservatives) and friendlier to the pocket too. So I decided to surprise Dad by giving him a jar of this homemade dressing filled with lots of sesame goodness and tons of love.

 

Ingredients:
3 tbsp roasted white sesame seeds
2 tbsp Japanese mayonnaise
2 tbsp rice vinegar
1½ tbsp soy sauce
1 tsp. sugar
1/2 tsp mirin
1/2 tsp sesame oil
Water*
*If the dressing is too thick, add some water to loosen the texture.

Serves 2

Recipe source: Create Eat Happy 

ingredients for Japanese Sesame Dressing

The line up.

 

Using a mortar & pestle or a food processor, grind the sesame seeds into coarse bits.

ground roasted sesame seeds using a mortar and pestle

ground roasted sesame seeds using a mortar and pestle

Feel free to grind them to finer bits if you prefer a smoother texture. 🙂

 

In a medium bowl, combine all the ingredients together and whisk until well combined.

how to make Japanese Goma Dressing

 

Add some water* if desired. You could keep the dressing refrigerated for up to a week.

how to make Japanese Goma Dressing

Done!

Japanese Goma Dressing

Japanese Goma Dressing

 

 

Full Instructions:

Using a mortar & pestle or a food processor, grind the sesame seeds into coarse bits.

In a medium bowl, combine all the ingredients together and whisk until well combined. Add some water* if desired.

You could keep the dressing refrigerated for up to a week.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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