Sesame Dressing Recipe - Japanese Goma Dressing
Ingredients
30 g White sesame paste
2 1/2 tbsp Brown sugar
2 1/2 tbsp Rice vinegar
1 1/2 tbsp Sesame oil
2 tsp Soy sauce
1 tsp Salt
Instructions
- 1
Preparation: Stir the white sesame paste well before measuring it. Sesame paste can separate in the jar, so mix it until the oil and sesame solids look smooth and even.
- 2
If you are using whole white sesame seeds, toast them first in a dry frying pan over low heat for a few minutes, shaking the pan often, until they smell nutty and lightly toasted. Watch closely, as sesame seeds can burn quickly.
Once toasted, put the sesame seeds in a mortar and grind them. Alternatively, wrap them in cling wrap and crush them with the bottom of a glass or a rolling pin.
- 3
In a bowl, combine the sesame paste, ground sesame, brown sugar, rice vinegar, sesame oil, soy sauce and salt.
- 4
Whisk everything together until the dressing looks smooth.
- 5
Transfer to a clean jar or container and keep it in the fridge. Stir or shake well before using, as homemade sesame dressing can separate as it sits.
- 6
Serve with salad, noodle salad, hot pot or grilled meat.
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Tomoka's Note
This is a simple homemade Japanese sesame dressing with a rich, nutty sesame flavour. It is lovely to keep in the fridge. For this recipe, I used Carwari white sesame paste and Carwari white unhulled sesame seeds because they were what I could find. Hulled white sesame seeds are also a lovely option, especially if you want the dressing to be a little smoother, lighter in colour and gentler in flavour.
If you do not have sesame paste, tahini can also work instead. Use this dressing with your favourite salad ingredients, such as avocado, tomato, green leaves or thinly sliced onion. Wakame or corn are lovely too. Keep it in the fridge and try to use it within about 2 weeks. Taste at the end and adjust the salt, sugar or vinegar to suit your taste if needed. I hope a simple salad with this sesame dressing becomes one of your regular favourites at home.
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FAQ
How should I store homemade sesame dressing?
Keep homemade sesame dressing in a clean jar or container in the fridge. Stir or shake it well before using, as it may separate. Try to use it within about 2 weeks.
Which is better for sesame dressing, hulled or unhulled sesame seeds?
Both can be used. Hulled white sesame seeds usually make the dressing smoother, lighter in colour and slightly gentler in flavour. Unhulled sesame seeds have a little more texture and a stronger sesame flavour.
Should I toast sesame seeds first?
If your sesame seeds are already roasted, you can use them as they are. If they are raw, toast them gently in a dry frying pan until they smell nutty, then grind them before using.