Ingredients:

  • 1/2 cup (120 ml) Kewpie Mayonnaise
  • 3 Tbsp (45 ml) Light Soy Sauce (or Tamari)
  • 2 Tbsp (30 ml) Rice Vinegar (unseasoned)
  • 2 Tbsp (30 ml) Toasted White Sesame Seeds (lightly ground)
  • 1 Tbsp (15 ml) Toasted Sesame Oil
  • 1 Tbsp (15 ml) Mirin (Sweet Rice Wine)
  • 1/2 tsp (2.5 ml) Fresh Ginger (grated, optional)
  • 1/2 tsp (2.5 ml) Granulated Sugar (optional)
  • 1–3 Tbsp (15–45 ml) Water or Dashi Stock

Instructions:

  1. Toast (If necessary): If your sesame seeds are raw, toast them gently in a dry pan over medium heat for 2-3 minutes until fragrant. Do not burn.
  2. Grind: Lightly process the 2 Tbsp of sesame seeds using a mortar and pestle or spice grinder until about 70% of the seeds are broken down. This releases the essential oils and maximizes flavour.
  3. Combine Wet Ingredients: In a medium bowl or the basin of a food processor, combine the Kewpie Mayonnaise, Soy Sauce, Rice Vinegar, Mirin, and Toasted Sesame Oil.
  4. Add Flavourings: Stir in the lightly ground sesame seeds, grated ginger (if using), and granulated sugar.
  5. Whisk/Blend: Whisk the mixture vigorously for 1-2 minutes until completely uniform and smooth, or blend on low speed for 30–45 seconds until fully emulsified.
  6. Thin the Dressing: Slowly add the cold water or Dashi stock, starting with 1 Tbsp, whisking constantly until the dressing reaches a pourable, slightly creamy consistency.
  7. Taste and Adjust: Taste the dressing. Adjust acidity with a tiny splash more rice vinegar or sweetness with a pinch more sugar if needed for balance.
  8. Chill (Crucial Step): Transfer the dressing to an airtight container. Refrigerate for at least 30 minutes. This chilling period allows the flavors to deepen and fully infuse.