|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sesame salad dressing is very popular in Japan and is sometimes known as goma dressing (goma means sesame in Japanese). Sesame seeds have a nutty, slightly sweet taste and contribute a wonderful flavor to this simple salad dressing, calling for ingredients you probably already have in your pantry. You may find a lot of bottled sesame dressings at your local supermarket, but it is very easy to make at home, and won't contain all of those preservatives.
Although there are mayo-based goma recipes that many people enjoy, this soy sauce-based salad dressing flavored with sesame oil doesn't use mayonnaise, saving you a lot of calories and making it a healthier—but still delicious—choice.
The Japanese Sesame Seed
Historically, the sesame seed is the first recorded seasoning, dating back to 3000 B.C. Assyria. It grows widely in India and throughout Asia. Shiro goma is unhulled white sesame seed, muki goma is hulled white seed, and kuro goma is black sesame seed. Goma abura is sesame seed oil. All four products are available in Asian markets. This recipe calls for shiro goma and goma abura.
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Gather the ingredients.
Put sesame seeds in a frying pan and toast them over low heat. When 2 to 3 sesame seeds start popping, remove the pan from the heat.
Grind the toasted sesame seeds with a motor and pestle, food processor, or clean coffee grinder until smooth.
Mix rice vinegar, soy sauce, and sugar in a small bowl. Add sesame oil and ground sesame seeds and whisk everything together. You can keep the dressing in the refrigerator for up to 3 weeks.
- The vinegar in this dressing may make it too sour for some. To play it safe, start with 1 tablespoon of rice vinegar and then taste the dressing before adding any more.
- Instead of toasting and grinding your own sesame seeds, you can also use store-bought ground sesame seeds (but the dressing may not have as rich of a sesame flavor).
- Drizzle this sesame dressing over thinly sliced beef, pork, fresh tuna, or salmon, all garnished with chopped cucumber. Enjoy it on steamed vegetables tossed with cold noodles. Or use it as an Asian-inspired marinade for chicken, shrimp, or steak. Make an Asian coleslaw by combining shredded cabbage and carrots with the dressing, and then top it with a mixture of crunchy ramen noodles and toasted sesame seeds. You can also use this dressing as a dipping sauce for dumplings or other Asian appetizers.
- Enhance the taste of this dressing by using a 1/2 cup of virgin olive oil. Or sweeten it up with 2 tablespoons of mirin (Japanese rice wine).
- If you prefer a creamier dressing, add 2 tablespoons of Japanese mayonnaise or another high-quality mayo. Or, alternatively, pulse the mixture in a blender for 15 to 30 seconds until it's thick and emulsified.
- Garlic and ginger are two other welcomed additions for up-leveling the spice (add about a 1/2 teaspoon each).