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Creamy, nutty, and full of umami, this roasted sesame dressing is inspired by the bold, punchy flavor of Kewpie’s deep-roasted goma dressing. Made with toasted sesame seeds, Kewpie mayo, rice vinegar, tahini, and a touch of shiitake mushroom seasoning, it’s rich, balanced, and so satisfying.
Ready in just 10 minutes, this versatile dressing is perfect for salads, cold noodles, tofu, grilled meats, seafood, or even as a dipping sauce for dumplings or fries.
Inside This Recipe with ChihYu
I first shared this Kewpie copycat dressing during the Whole30 days. It was flavorful, but without ingredients like Kewpie mayo and mirin, it missed that classic Japanese-style punch. I’ve retested the recipe to bring it closer to the bold, savory-sweet flavor of the deep-roasted sesame dressing I grew up loving.
To make it taste just right, I added a few personal touches: a small spoonful of tahini for extra creaminess and shiitake mushroom seasoning for a deep umami punch. This Asian sesame salad dressing is simple, gluten-free, and honestly better than anything in a bottle!
Main Ingredient Notes
Here are the key ingredients that give this creamy sesame sauce its bold flavor—including my personal additions to bring it to the next level. See the recipe card for full details and measurements.
- Kewpie mayo
This Japanese mayo is made with egg yolks and a blend of seasonings that give it a rich, umami-packed flavor—much deeper than American mayo. It’s also thicker, which helps prevent the dressing from turning out runny. For the best flavor and texture, Kewpie is a must. - Toasted White Sesame Seeds
These form the flavor foundation of the dressing. Toasting them releases a warm, nutty aroma, and grinding them adds body to the sauce so it clings beautifully to salads, noodles, and more. - Mirin
This is my personal touch. Mirin brings a subtle sweetness and a mild fermented rice flavor that adds depth and balance to the dressing. - Tahini
Just a small amount makes the dressing extra creamy without overpowering the sesame flavor. It’s not traditional, but it gives the sauce a more luxurious texture. - Shiitake Mushroom Seasoning
This umami-packed seasoning brings everything together. It adds depth and savoriness, acting as a natural alternative to MSG—perfect for recreating the bold punch of Kewpie’s store-bought version. - Balance flavor with just a few pantry staples
Rice vinegar and gluten-free soy sauce add tang and savoriness. Toasted sesame oil brings aroma and nuttiness, while coconut brown sugar rounds out the savory-tangy-sweet base.
How to get the flavor and texture just right
From avoiding burnt sesame seeds to achieving a rich and velvety texture, here are my biggest tips for making this copycat Kewpie dressing.
- Toast your sesame seeds
Use low heat and shift the pan constantly—don’t walk away! Sesame seeds can go from golden to burnt fast, and burnt seeds = bitter dressing. Once they’re fragrant (2–3 mins), grind them just enough to release the aroma while keeping some texture. This step gives the dressing body and depth. - Don’t skip the Kewpie mayo
This isn’t the place for regular mayonnaise. Kewpie is richer, thicker, and full of umami thanks to egg yolks and seasonings. If your dressing turns out runny or bland, chances are you didn’t use Kewpie. You can find it at most grocery stores or online. - Adjust the consistency
The dressing will thicken slightly as it sits—especially after adding ground sesame. If it feels too thick for your liking, stir in ½ tbsp of water at a time until it reaches your perfect texture. - Enjoy fresh for the best flavor
For the most vibrant taste, use the dressing right after mixing—freshly ground sesame seeds release the most aroma and flavor.
Ways to use Japanese sesame dressing
This easy homemade sauce brings an instant flavor and texture boost to salads, noodles, protein dishes, and more!
- Salad dressing: Use this sauce to dress my Japanese cucumber salad or this Gomaae Japanese spinach salad.
- As a drizzle: Try it on cold noodles, like my kelp noodle salad. It’s a perfect complement to this sesame silken tofu or silken tofu salad, too!
- Dipping sauce: From juicy chicken wontons to crispy air fryer zucchini fries or air fryer sweet potato fries, you’ll want to use this creamy Japanese dressing on everything!
More Asian dressings and sauces to try
Dressings and dipping sauces are some of my favorite ways to elevate any dish, from summer salads to grilled meats and seafood. Try these next!
Roasted Sesame Dressing Recipe
Ingredients
- 3 tbsp toasted white sesame seeds
- 4 tbsp kewpie mayo
- 1.5 tbsp rice vinegar
- 1.5 tbsp light soy sauce
- ½ tsp toasted sesame oil
- 1 tsp mirin
- 1 tsp coconut brown sugar
- 1-2 tsp tahini
- ⅛ tsp shiitake mushroom seasoning
Instructions
- In a dry cast iron skillet, add the sesame seeds. Shift the pan back and forth to dry roast the seeds over low heat until you can smell the toasty aroma, about 2–3 minutes.
- Transfer the seeds to a mortar and pestle. Hand grind until they turn into a coarse powder. Set aside.
- In a mixing cup, add the rest of the ingredients from mayo to shiitake seasoning. Stir and whisk until well combined and the texture is creamy and smooth.
- Add the ground sesame seeds and stir again. The sauce will thicken slightly as the sesame seeds soak up the dressing.
- For a thinner sauce, add ½ tablespoon water at a time until you reach your desired consistency.
- For the best flavor, use it right away for maximum freshness. Store in the refrigerator for up to 1 week. The sauce will continue to thicken over time.
Notes
- Roasting sesame seeds: Shifting the pan constantly helps prevent the sesame seeds from burning during the dry roast. This step activates their nutty aroma.
- Consistency after refrigeration: I personally haven’t experienced separation after refrigerating. If it does happen, just whisk the dressing again until smooth.
- Can I use a different mayo? For the authentic flavor of Kewpie roasted sesame dressing—just like the store-bought—you’ll want to use Kewpie mayo. It’s made with egg yolks and includes rice vinegar and MSG (monosodium glutamate), which gives the flavor that extra pop.
- If you don’t have mirin, substitute it with a touch of sugar (or more to taste). Mirin adds a mild sweetness and a subtle fermented rice flavor that gives the dressing more depth.
- To scale this dressing, use a ratio of 2 ½ parts mayo to 1 part rice vinegar and 1 part soy sauce. For example, that’s 5 tablespoons mayo, 2 tablespoons vinegar, and 2 tablespoons soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If I could give this more stars, I would! I LOVED THIS. I have never had the Kewpie dressing that it is modeled after but I never will have to now. I had all ingredients on hand and tend to keep them on hand. Making this was easy and so worth it. I used it on the silken tofu recipe but will now look for more ways to use this amazing sauce. I want to go eat it by the spoonful but I fear that would be looked down upon (hahaha, I might do it anyway!). DELICIOUS!
I’m so so happy to hear that! This is my husband’s favorite salad dressing, too and he use it literally on everything – especially his favorite steak! haha.
I had to come back and give an update – I am eating it right now on a salad and WOW. This stuff is AMAZING. Seriously, I can’t think of a dressing that I have liked more. I added a tiny bit of water to thin it out and it is perfect. I need to make this by the gallon.
Thank you! You are so sweet! :)) We use it for cold noodles, cold tofu, cucumber salad, grilled chicken, seafood, and more! :))
Just made this to put over seared ahi, greens and roasted cauliflower. It was soooo good. Definitely something I will make many more times.
Thank you!
My absolute favorite! I personally found that toasting the sesame seeds gave it too powerful of a flavor, almost bitter. Looking back, maybe because the sesame I had was already toasted. So I made it another time just using a mortal and pestle (without toasting) and it came out perfect! I like using it on salads and cucumber. So yummy!
Thank you! You are so sweet! This is a copycat version of the Japanese kewpie roasted sesame dressing! 😀