Japanese Salad Dressing | The Curry Guy

If you’ve ever dined at a Japanese restaurant and wondered what makes their salads so deliciously creamy, nutty, and savoury, chances are you’ve tasted Japanese sesame dressing, known as Goma Dressing. This velvety, umami-packed Japanese salad dressing transforms even the simplest salad into something extraordinary.

It’s a dressing you will find served at almost every Japanese restaurant and today I want to show you how easily you can whip it up at home.Intro paragraph

What Is Japanese Sesame Salad Dressing?

Japanese sesame dressing, or Goma dressing, is a creamy, nutty, and slightly sweet dressing made primarily from toasted sesame seeds, soy sauce, rice vinegar and sugar.

“Goma” means sesame in Japanese, an ingredient loved and used a lot in Japanese cuisine. From goma-ae (vegetables dressed in sesame sauce) to sesame-crusted tuna and sesame dipping sauces, this tiny seed packs a big punch of flavour and nutrition.

The dressing is rich and balanced, nutty from sesame, salty from soy sauce, sweet from sugar and/or mirin and tangy from rice vinegar.

It’s most often used to dress crisp salads, cold noodles, and grilled meats, though it’s versatile enough for dipping sauces, marinades and even sandwiches.

A short history of this restaurant style Japanese salad dressing

Goma dressing as we know it, creamy, emulsified and restaurant-style became widely popular in Japan in the 1970s and 1980s, alongside the rise of Western-style salads and fusion cuisine.

Bottled sesame dressings from brands like Kewpie (famous for its mayonnaise) brought it into every Japanese household and soon thereafter into restaurants around the world.

Today, this most popular of Japanese salad dressing is a global favourite. It’s often served in sushi restaurants, fusion cafes and health-conscious kitchens thanks to its rich flavour and versatility.

Ingredients

The measurements for the ingredients in this Japanese salad dressing are in the printable recipe card below. The key to success, however is to taste as you go. Adjust the sweet, savoury and tart flavours to taste.

See recipe card for quantities.

• Toasted sesame seeds
• Japanese mayonnaise (such as Kewpie; regular mayo works too)
• I am willow
• rice vinegar
• Sugar or honey
• Sesame oil
• Mirin (optional)
• Water or milk (to thin as needed)
• Ginger
• Garlic
• White miso paste

Step by step photos

Check out my step by step photos to see for yourself how easy it is to make this restaurant style Japanese salad dressing. The exact ingredient measurements I use are in the printable recipe card at the bottom of this page.

1. Step 1: In a dry frying pan, toast the sesame seeds over a medium heat until golden and fragrant. This should take about 2 to 3 minutes. Stir often to prevent burning.

2. Step 2: Transfer to a plate to cool slightly. Use a spice grinder or pestle and mortar to coarsely grind the toasted sesame seeds. We want some of the seeds to be a fine powder while other seeds remain coarsely crushed.

3. Step 3: In a mixing bowl, combine the ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sugar or honey, sesame oil and mirin.

4. Step 4: Whisk until the dressing is smooth and creamy. If you feel it is too thick, add a drop of water to milk.

5. Step 5: Taste the dressing and adjust the flavours if needed. Add a little more vinegar for tang, soy sauce for salt or sugar for sweetness depending on your preference.

6. Step 6: For the best flavour, refrigerate the dressing for at least 30 minutes before serving. This allows the sesame aroma to develop beautifully.

Useful Equipment

• Small frying pan – for toasting sesame seeds.
• Pestle and mortar – ideal for grinding sesame seeds to the right texture. I find spice grinders not as good but they do work if you’re careful. You could also use a rolling pin to crush the sesame seeds.
• Whisk or small blender – to emulsify the dressing.
• Glass jar or bottle – for storage.

Storage and Serving

Storage:

• Store the dressing in a sealed glass jar or bottle in the refrigerator for up to 5 days.
• Shake or stir before each use as natural separation may occur.

Freezing:

• Not recommended — freezing changes the texture of the mayo and sesame oil.

Serving leftovers:

This dressing is served cold or room temperature. If it thickens in the fridge, let it sit for 10–15 minutes before using or stir in a teaspoon of warm water to loosen it.

FAQ

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Yield: 4 to 6

Japanese Salad Dressing

Making Japanese salad dressing like this at home is quick and easy. It takes less than 10 minutes and tastes fresher and more aromatic than any bottled version.

Prep Time
5 minutes

Cook Time
4 minutes

Total Time
4 minutes

Ingredients

• 3 tbsp toasted sesame seeds

• 3 tbsp Japanese mayonnaise (such as Kewpie; regular mayo works too)

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 tbsp sugar or honey

• 1 tbsp sesame oil

• 1 tbsp mirin (optional)

• 1–2 tbsp water or milk (to thin as needed)

• ½ tsp grated ginger for a zingy note

• 1 clove garlic, finely grated

• ½ tsp white miso paste for umami depth

Instructions

1. In a dry frying pan, toast the sesame seeds over a medium heat until golden and fragrant. This should take about 2 to 3 minutes. Stir often to prevent burning. Transfer to a plate to cool slightly.
2. Use a spice grinder or pestle and mortar to coarsely grind the toasted sesame seeds. We want some of the seeds to be a fine powder while other seeds remain coarsely crushed.
3. In a mixing bowl, combine the ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sugar or honey, sesame oil and mirin.
4. Whisk until the dressing is smooth and creamy. If you feel it is too thick, add a drop of water to milk.
   Taste the dressing and adjust the flavours if needed. Add a little more vinegar for tang, soy sauce for salt or sugar for sweetness depending on your preference.
5. For the best flavour, refrigerate the dressing for at least 30 minutes before serving. This allows the sesame aroma to develop beautifully.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories: 140Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 376mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 3g

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