In Japan, this sauce is often served over shredded lettuce or with cabbage. You can also use it as a replacement for mayonnaise when making coleslaw! What You’ll Need Minute Recipes / Asian Recipes / Condiments and Sauces / Japanese / Recipes / Salad / Super Simple Sarah’s Creamy Japanese Sesame Dressing 20/05/2021 (Last Updated: 26/07/2021)

Sesame dressing has a pretty short history. It was first created by Kewpie Corp, the company behind the best-selling "Kewpie mayonnaise" and was distributed for business use in 1999. When you think of “Japanese salad dressing,” most of us in the U.S. would think of that orange, tangy, gingery salad dressings that are served at the “Japanese” restaurants and steakhouses. Interestingly enough, you really don’t see that salad dressing in Japan! Sesame salad dressing is one of the most popular salad dressings in Japan, sold in so many different brands. the potatoes, cut into 5 mm half-moon slices, and soak in water. Diagonally slice the red bell pepper into 1 cm wide pieces. Cut the bacon into 3 cm strips. If you love this dressing, I recommend blitzing a large batch of sesame seeds to a powder and storing them in a cool dry place for up to 3 months, or in the fridge for up to 6 months. With ground sesame seeds in your pantry, this recipe goes from 10 minutes to 1! When the cabbage has tenderised, add salt and pepper to taste and stir fry for a further 2 - 3 minutesThe recipe below is a well-balanced salad dressing. But you can always use it as a starting point and adjust some of the ingredients to your taste. For example: Make it Vegan –Head over to our sister sauce for Japanese roasted sesame dressing, for a just as creamy, but naturally vegan version!

I also substituted tahini because we were out of sesame seeds. Second time, having read about really roasting the seeds dark,I tried frying/ roasting the thing in a cast iron pan. Had to keep stirring and flattening the clumps and flipping them, then added 1/2c sesame seed oil. Rather stunned but it worked really well, adding great flavour and depth.Key to Creaminess: To achieve a slightly sweet creaminess, I use Kewpie Japanese mayo. The main difference between Japanese and American mayo is that the former uses only yolks and is slightly sweeter. This produces an even richer creamy mayo!