Here is my copycat version of the sesame dressing served at sushi, teriyaki, and benihana restaurants.
It is the classic dressing drizzled over the iceberg side salad that often comes with your meal. It’s creamy, nutty, and lightly sweet and tangy with a savory umami flavor.
I have found a bottled Japanese brand sesame dressing that tastes very close to what restaurants use. It might be even the exact one.
Kewpie brand also makes a roasted sesame dressing that’s more widely available (Costco has them). However, the flavor is not the same as the Japanese brand.
But if you make sushi at home, you likely already have everything you need to make the dressing from scratch.
So no need for another bottled product taking up fridge space. You an make it fresh with fewer and less questionable ingredients.
Plus, this creamy Asian salad dressing comes together in about 5 minutes. Simply mix everything together and you will have a dressing to use right away.
What You Will Need
To make this easy sesame dressing for your iceberg salad, gather the following ingredients:
- Kewpie mayonnaise: A Japanese mayo that serves as the base of the dressing. If you do not have Kewpie, regular mayonnaise works too.
- Sesame oil and toasted white sesame seeds: For sesame flavor and aroma. You can level up the dressing by grinding roasted sesame seeds in a mortar and pestle before mixing the dressing. This works especially well if you toast raw sesame l yourself. For this easy recipe, we are simply using store-bought roasted sesame seeds and adding them directly to the mixture.
- Soy sauce: Adds salty umami flavor and turns the white kewpie mayo it’s signature orange-light brown color. Use regular soy sauce, not dark soy sauce.
- Rice vinegar: Provides the acidity.
- Honey: For balance with the acidic rice vinegar. Honey works best because it blends easily with the mayo, but granulated sugar works too. If using sugar, let the dressing sit for a few minutes so the sugar can dissolve and you do not taste any granules.
- Garlic powder and ground ginger: Optional but highly recommended for better flavor.
How to Make It
Step 1: Make the dressing
In a small bowl, add all the ingredients and whisk until evenly combined. Taste and adjust, if needed. Add more honey for sweetness, vinegar for tang, or soy sauce for salt. That’s it. The dressing can be used right away.
Step 2: Serve
Prepare your iceberg salad and top with thinly shredded carrots or any vegetables you like.
One large head of iceberg lettuce and a 2-inch piece of carrot is enough for about 6 side servings. Drizzle with the sesame dressing, using about 1 tablespoon per 1 cup of packed vegetables.
Sprinkle with more roasted sesame seeds if you like, then serve.
Storage
Store any leftover sesame salad dressing in an airtight container in the refrigerator for up to one week. Give it a good stir or shake before using, as the dressing may separate as it sits.
Creamy Japanese Sesame Salad Dressing (Restaurant Style)
- Total Time: 5 minutes
- Yield: ⅔ cup, about 6 servings 1x
Description
Just like the one served at sushi and teriyaki restaurants and comes together in 5 minutes. It’s perfect with a classic iceberg side salad, and if you make sushi at home, you likely already have everything you need.
Ingredients
- 1/2 cup Japanese Kewpie mayo
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted white sesame seeds
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground ginger (optional)
Instructions
- Make the dressing: In a small bowl, add kewpie mayo (1/2 cup), rice vinegar (1 tablespoon), honey (2 tablespoons), light soy sauce (1 tablespoon), sesame oil (1 tablespoon), roasted white sesame seeds (1 tablespoon), garlic powder (optional 1/2 teaspoon) and ground ginger (optional 1/4 teaspoon). Whisk until evenly combined. Taste and adjust, if needed. Add more honey for sweetness, vinegar for tang, or soy sauce for salt. The dressing can be used right away.
- Serve: Prepare your iceberg salad and top with thinly shredded carrots or any vegetables you like. One large head of iceberg lettuce and a 2-inch piece of carrot is enough for about 6 servings. Drizzle with the sesame dressing, using about 1 tablespoon per 1 cup of packed vegetables. Sprinkle with more roasted sesame seeds if you like, then serve.
- Storage: Store any leftover sesame salad dressing in an airtight container in the refrigerator for up to one week. Give it a good stir or shake before using, as the dressing may separate as it sits.
Notes
For deeper flavor, grind toasted sesame seeds first.
- Cook Time: No cook
- Category: side dish, appetizer
- Cuisine: Asian, Japanese
