I love salads and of course, Japanese salad dressings!
Salad dressings play a large role in any Japanese culinary repertoire. The composition of salads and dressings are an area of great versatility and creativity in Japanese cuisine. If your pantry is equipped with a couple of Japanese standards, you too can whip up or pound up in a mortar and pestle a tasty dressing very quickly.
Japanese Salad Dressing Recipes
Japanese dressings come in various guises – basic, aemono (dressed) and sunomono (vinegared). Generally, aemono dressings tend to be thicker, often including miso, egg yolks, pounded sesame seeds, nuts and even tofu. Have all ingredients cooled before combining for any Japanese style dressing.
Aemono – Dressed Salads can be used for raw or cooked, and then cooled vegetables, poultry or fish that are mixed with dressing and served in small individual portions. It is also good with parboiled green vegetables, including cabbage, green beans or spinach.
Goma-ae (Sesame Dressing) Recipe
Goma-ae (Sesame dressing)
- 4 tablespoons toasted white sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon white sugar or mirin (sweet sake)
- 1 to 2 tablespoons dashi fish stock, cooled*
Garnish: Optional, Choose one
- toasted white sesame seeds, to taste
- katsuobushi, to taste
Grind sesame seeds until flaky.
Add the rest of the ingredients and mix well. Combine with preferred salad ingredients and serve in individual portions. If desired, garnish with additional toasted white sesame seeds and or katsuobushi (dried bonito flakes).
*Follow directions on dashi container for how to make stock.
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