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The first thing you’ll want to do is make some ginger juice by grating some fresh ginger on a rasp or Microplane. To keep it tan in color, it’s best to use only a small amount of soy sauce and augment the seasoning with salt. Salt – Seasoning this salad dressing with soy sauce alone would make the color dark brown.I’ve added a relatively small amount in this recipe to focus on the sesame, but if you like a more ginger-forward sesame dressing, you can add more ginger juice. Ginger juice – Making ginger juice is as simple as grating fresh ginger and squeezing it to remove the fibrous pulp.Toasted sesame oil – Toasted sesame oil has a marvelous nutty aroma that gives this salad dressing more sesame flavor than using sesame paste alone.You can also use a different sweetener like sugar or honey, but keep in mind that each sweetener has a different level of sweetness, so you may need to adjust the amount you add. Maple syrup – A little maple syrup helps round out the tartness of the vinegar while adding a nice earthy flavor that compliments the nutty sesame.I recommend using a regular Japanese soy sauce such as Kikkoman. Soy sauce – The soy sauce adds umami and salt to the dressing.Rice vinegar is the best choice here as it has a fairly neutral flavor and mellow tartness, but if you can’t find it, other mild vinegar, like apple cider vinegar, will work. Vinegar – Vinegar provides a balancing tartness that keeps the dressing from getting too rich.
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If you can’t find Japanese mayonnaise, you can use the mayonnaise you have available, but I would recommend adding an extra tablespoon of vinegar and an extra teaspoon of maple syrup. Kewpie also makes an egg-free version if you want to make this vegan. If you can find it, I highly recommend using a Japanese-style mayonnaise such as Kewpie because it has a taste that’s tangier and umami-rich than its Western counterparts.