Miso sesame dressing recipe
Creamy miso sesame dressing with toasted sesame seeds, white miso, and Kewpie mayo. Nutty, savory, and great for salads, bowls, noodles, and fish. (Makes 2/3 cup)
Servings: 11 tablespoons
Ingredients
- 1 tbsp toasted white sesame seeds
- 4 tbsp kewpie mayo
- 2 tbsp rice vinegar
- 1.5 tbsp toasted sesame oil
- 1 tbsp white miso paste
- 1 tbsp coconut brown sugar
- 2 tsp soy sauce or gluten-free soy sauce
Instructions
- Warm the sesame seeds: In a dry cast iron skillet, add the toasted sesame seeds. Warm over low heat until fragrant, about 1 to 2 minutes. Shift the skillet back and forth often so they don’t burn.
- Grind the sesame seeds: Transfer the seeds to a mortar and pestle or a mini food processor. Grind or pulse a few times until they turn into a coarse powder.
- Make the dressing: In a mixing cup, combine the mayo, rice vinegar, sesame oil, miso, sugar, and soy sauce. Stir or whisk until the sugar dissolves and the dressing turns creamy and smooth.
- Finish: Add the ground sesame seeds and stir again. The dressing will thicken slightly and have more body as the sesame seeds soak up the liquid.
Notes
- Storage: Store the dressing in an airtight glass container in the fridge. For the best flavor and texture, use it within 3 to 5 days.
- Kewpie mayo substitute: use regular mayo and sprinkle in shiitake mushroom seasoning for a similar flavor.
Nutrition
Serving: 1tbsp | Calories: 64kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 153mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 5IU | Calcium: 9mg | Iron: 0.2mg
