Best 4 Japanese Sesame Dressing Recipes

**Japanese Sesame Dressing: A Versatile Condiment for Your Culinary Adventures**

Japanese sesame dressing is a versatile and flavorful condiment that can elevate the taste of various dishes. Made with a harmonious blend of toasted sesame seeds, rice vinegar, soy sauce, and a hint of sweetness, this dressing strikes a perfect balance between sweet, savory, and tangy. Its rich and nutty flavor profile makes it an excellent addition to salads, grilled meats, vegetables, and even as a dipping sauce for appetizers. In this article, we'll guide you through three distinct Japanese sesame dressing recipes that cater to different taste preferences and dietary needs. From a classic sesame dressing to a creamy vegan version and a spicy variation, these recipes offer a versatile range of options to enhance your culinary creations. Let's dive in and explore the delightful flavors of Japanese sesame dressing!

Here are our top 4 tried and tested recipes!

JAPANESE COLESLAW WITH SESAME SEED DRESSING

Japanese Coleslaw with Sesame Seed Dressing image

Japanese creamy coleslaw with a sweet sesame seed dressing. Great as a starter with miso soup, before sushi, or as a side. Just like at a Japanese restaurant. Sprinkle some toasted white or black sesame seeds on top before serving. You can eat it right away, but it does taste so much better the next day when the flavors meld and the veggies soften a bit from the vinegar. It will last for a week in the refrigerator.

Provided by lysis

Categories Salad Coleslaw Recipes With Mayo

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons white rice vinegar
3 tablespoons brown rice vinegar
2 tablespoons Japanese mayonnaise (such as Kewpie®)
1 ½ tablespoons honey
1 tablespoon sunflower seed oil
1 tablespoon tahini
1 tablespoon freshly grated ginger
1 ½ teaspoons sesame oil
¼ teaspoon sea salt, or to taste
1 daikon radish, peeled and grated
2 cups shredded green cabbage
2 cups shredded red cabbage
1 large carrot, peeled and grated

Steps:

Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.
Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 12.1 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 134.4 mg, Sugar 8.2 g

JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING

Japanese-Style Cucumber Salad With Sesame Dressing image

Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.

Provided by momaphet

Categories Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 long english-style cucumbers
2 tablespoons lemon juice
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
2 tablespoons soy sauce
dashi stock, granules (a pinch , leave out if not available)
2 teaspoons sugar (or equivalent sweetener of your choice)
1 teaspoon sesame oil
3 -4 tablespoons toasted sesame seeds
1 pinch salt (optional, to taste)

Steps:

Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

GOMA-AE GREEN BEANS - JAPANESE GREEN BEANS WITH SESAME DRESSING

Goma-Ae Green Beans - Japanese Green Beans With Sesame Dressing image

Easy and very tasty Japanese vegetable dish. Serve as a side dish or if you are like me, eat a bowl of it with freshly cooked short grain rice! This dressing can be used for other veggies, such as broccolies and asparagus.

Provided by Ume Murasaki

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

500 g fresh green beans
3 tablespoons sesame seeds
3 tablespoons soy sauce
2 tablespoons yellow sugar
1 pinch salt

Steps:

For the dressing, dry roast sesame seeds in a frying pan for about a couple of minutes, gently jiggling the pan. Careful not to burn them.
With a pestle and a mortar, partially grind the sesame seeds.
In a large bowl, mix together ground sesame seeds, soy sauce, sugar, and a pinch of salt.
Cut the green beans if they are too long. Cook the green beans by boiling until desired tenderness is reached. Drain and briefly run them under running water so that the beans stay green.
While the green beans still warm, toss them in the sesame dressing.
The dressing looks more like a paste than dressing but that's exactly how you want it to be, otherwise when mixed with the green beans, the dressing gets too runny and the green beans won't taste as nice.

GOMA SU - JAPANESE SESAME DRESSING/DIPPING SAUCE

GOMA SU - JAPANESE SESAME DRESSING/DIPPING SAUCE image

Categories Sauce

Number Of Ingredients 7

Ingredients

1/2 c toasted sesame seeds
3 T soy sauce
1/4 c rice vinegar
1-1/2 T sugar
1/2 t salt
1 t vegetable oil
1 garlic clove minced (optional)

Steps:

Toast sesame seeds in a hot skillet, while shaking to prevent burning. Grind sesame seeds in a mortar or blender until a paste is formed. Blend in remaining ingredients. Can be made ahead of time and refrigerated. Makes a wonderful salad dressing or dipping sauce.

Tips:

Use good quality sesame seeds: Toasting the sesame seeds brings out their nutty flavor and aroma.
Use a mortar and pestle to grind the sesame seeds: This will give you a smoother, more flavorful dressing.
If you don't have a mortar and pestle, you can use a food processor or a blender, but be careful not to over-process the seeds.
Add a little bit of sugar or honey to balance out the acidity of the vinegar.
If you want a thicker dressing, add a little bit of cornstarch or arrowroot powder.
Serve the dressing immediately or store it in the refrigerator for up to a week.

Conclusion:

Japanese sesame dressing is a versatile and delicious condiment that can be used on a variety of dishes, such as salads, noodles, and grilled vegetables. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful dressing, give Japanese sesame dressing a try.